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TWO-INGREDIENT MINT CHOCOLATE POPSICLES

Recipe Courtesy - @LindtSA

Ingredients
POPSICLES
  • 3 bars (300g) Lindt Excellence Intense Mint Dark Chocolate, chopped
  • 2 1/2 cups (625mL) 3.25% milk, divided

Method

HEAT
Gently heat chopped chocolate with 1/2 cup of milk in a large saucepan on medium-low until chocolate is melted and mixture is smooth and velvety.

COMBINE
Slowly add remaining milk, stirring constantly over medium heat. Continue mixing until dark chocolate milk is evenly mixed and smooth.

FREEZE
Divide dark chocolate milk between 10 popsicle moulds. Top with lids and insert popsicle sticks. Freeze until frozen (at least 6 hours).

To unmould the mint chocolate popsicles, fill a deep pan with hot water that is as deep as the height of the moulds. Dip moulds in hot water just long enough to release the popsicles when pulling on the stick.


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