Chocolate Lollies (or Fudge Popsicles if you prefer)

Chocolate Lollies

You may think that the sky has fallen on my head, but I am still in the land of the living … just barely.  Moving house is an all-consuming and rather long drawn-out business in our case and reputedly one of the most stressful life events (yes, it’s right up there with a death in the family!).  Not only are we moving house, but we are also moving continents and without the aid of a removal service.  We can only take what can fit into our luggage allocation which includes 10 suitcases (23 kg) and 5 pieces of hand luggage (excluding a laptop and handbag which thankfully don’t constitute hand luggage).  We have made it through the first and second wave of packing so it’s just the third wave to go before we do the first leg of our move which is to Yaoundé.  We will spend 2 weeks in Yaoundé in which time we will need to unpack, shed more stuff and repack for the final time.

Since part of my kitchenware accidentally found its way to Yaoundé last Friday, I am now even more limited in what I can produce in the way of baked goods.  Lollies, or popsicles, if you prefer, are one of the delights that I am able to prepare since they don’t require any fancy equipment and I omitted to put the lolly moulds in the pile of items for packing (I’m hoping we can still find a spot for them as they shouldn’t add much to the weight of our suitcases that are going on the train)!  These lollies are rich and chocolatey and uncomplicated to make.  There is one finicky part and that is filling the lolly moulds to the correct level, but with a little experimentation and practise the task gets easier and less frustrating.  I have Tupperware lolly moulds and find that 60 ml is about the right quantity, but you will need to find out what works for your particular make of moulds.

Posts between now and the beginning of May will in all likelihood be irregular and a bit one-tracked, but if the opportunity presents itself, I hope to be able to keep you up to date with our travels and any culinary adventures we may have along the way.  We still have one week left in our home in Ngaoundéré and we still need to be fed and watered between now and then, not to mention the fact that Easter needs to be celebrated in some shape or form despite the difficult circumstances.  The plan for Easter catering includes calzone pizza, fudge and Caramel Apple Crumble (with an alternative crumble topping because I don’t have any oats left) served with custard.

Chocolate Lollies
Sahel Family Rating:  ****
Makes 4-6 lollies depending on mould size

21 g dark chocolate, chopped
80 ml sugar
15 ml cornflour
22.5 ml cocoa
150 ml milk
150 ml evaporated milk
pinch of salt
2.5 ml vanilla extract
knob unsalted butter

In the bottom of a medium saucepan over very low heat (or in a metal bowl over a pot of simmering water), gently melt the chocolate, stirring constantly until smooth.  Stir in sugar, cornflour, cocoa powder, milk, evaporated milk and salt and raise heat to medium.  Cook mixture, stirring frequently until it thickens (5-10 mins).  Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into lolly moulds.  Freeze 30 minutes, then insert sticks.  Freeze the rest of the way before serving.

Adapted slightly from a Fudge Popsicles recipe featured in Smitten Kitchen which was adapted from On A Stick!

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