You know that feeling you get in the summer where your starving, but at the same time you really want something cold and refreshing and all those fruity popsicles just aren’t cutting it?
You need these.
CHOCOLATE PEANUT BUTTER SWIRL MOUSSE POPS
I mean, talk about satisfying. These frozen bits of heaven are so creamy, you’ll think you’re eating double churned ice cream straight out of an ice cream maker(which, speaking of, I just got. Eek!). But such is not the case! These pops are made by freezing a decadently creamy chocolate mousse swirled with peanut butter and then dipping them in a chocolate coating which, I will say, is so much like, yet so much better than magic shell. No garbage ingredients used.
These are the perfect pops to chomp down on when you’re hungry for a sweet, cold treat. The frozen mousse has the texture of ultra-creamy ice cream and it doesn’t form ice crystals like other pops are prone to do. My favorite part are the swirls of peanut butter, though. There is nothing more satisfying than a big ripple of creamy peanut butter hiding inside of fluffy chocolate, in my opinion.
When these are fully frozen, wrap each one in a little piece of parchment or waxed paper. Then you can bag them all up together and their glossy, smooth shells won’t get damaged. This is assuming that you don’t eat them all before you’ve dipped them in chocolate.
Good Luck 😉
*You can use popsicle molds(I used these Popsicle Molds
), or you can use dixie cups and just peel the wrappers off of the frozen pops before dipping in chocolate. I didn’t have any trouble unmolding the pops, but if you are a little unsure about how well yours will unmold, go for the dixie cups. They make it easy peasy. They will be thicker popsicles, however.
- Heat ¾ cup of cream in the microwave until hot. In a smaller bowl, whisk together the egg yolks, sugar and salt until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly until well blended. Transfer the mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the vanilla and 7 oz. chocolate chips until the chocolate melts and mixture is smooth.
- Let cool.
- Whip the remaining 1¼ cups of heavy cream until stiff peaks form. Add ¼ of the whipped cream to the chocolate custard and whisk in well to lighten the mixture. Add the remaining whipped cream to the lightened custard and very carefully fold in until the mixture is well combined.
- Place the peanut butter on top of the mousse in several mounds and swirl through the mousse with a rubber spatula.
- Divide the mousse between popsicle molds or dixie cups(about 16), tapping the molds down after each spoonful of mousse so that there are no air pockets.
- Insert a wooden popsicle stick in the center of the mousse filled molds, pressing down ¾ of the way.
- Freeze until firm, at least 4 hours.
- Place the remaining 1 C. of chocolate chips in a microwave safe bowl with the coconut oil.
- Microwave on high for 30 seconds and stir. Microwave for another 30 seconds and stir again until all the chocolate is melted and mixture is smooth.
- Let cool for about 10 minutes.
- Remove popsicles from their molds by running the mold under hot water and twisting the popsicle stick before pulling it out. If you used dixie cups, you will simply need to tear and peel off the paper. Only unmold 1 popsicle at a time and dip it into the chocolate/coconut oil mixture, turning to coat all sides. Let the chocolate harden and place the popsicle back in the freezer, placing the stick through the grate on the shelves so that the popsicle sits on top of it and the chocolate doesn't touch anything.
- Repeat with remaining pops.
- When the chocolate coating is solidly frozen, the popsicles can all be placed in an airtight container or bag with parchment paper wrapped around each pop to keep them from touching and getting stuck to one another.