Ingredients
4 ounces high quality dark chocolate, I like Callebaut
12 ounces can fat free evaporated milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
popsicle molds
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Japchae kit with sauce — Korean glass noodle stir-fry made easy
Ready-to-cook green curry — add protein and vegetables, simmer
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut the chocolate into fine shards or small pieces. Over a simmering pot of water on medium heat, place a well fitting bowl with the milk and chocolate. Whisk continuously until the chocolate is completely melted and the mixture is smooth Whisk in the sugar and the vanilla and pour the mixture into your popsicle molds and freeze until hard, about 4 hours or more. To dislodge run under warm water for a few seconds.