Chocolate Peanut Butter Swirl Mousse Pops
Serves: Makes 16 popsicles
  1. 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.
  2. Let cool.
  3. 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.
  4. Place the peanut butter on top of the mousse in several mounds and swirl through the mousse with a rubber spatula.
  5. 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.
  6. Insert a wooden popsicle stick in the center of the mousse filled molds, pressing down ¾ of the way.
  7. Freeze until firm, at least 4 hours.
  8. Place the remaining 1 C. of chocolate chips in a microwave safe bowl with the coconut oil.
  9. 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.
  10. Let cool for about 10 minutes.
  11. 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.
  12. Repeat with remaining pops.
  13. 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.
Recipe by The Kitchen McCabe at