I need to bring your attention to something. A questionable ‘studio’ comprising a large but too narrow window, a rickety table, an uncomfortable 30 degrees ambient temperature with what feels like 700% humidity, are not ideal conditions to shoot 4 very unsteady, very melty popsicles.
If you do choose to live recklessly, throw caution to the (non-existing) wind and shoot in such conditions anyway, be warned, it won’t be pretty. Popsicles will fall on the surface you’re trying to shoot on, one will topple right down the aforementioned window, melted chocolate will be all over the place without you knowing how, and you and your better half will be running back and forth frantically from the freezer to the window. One of you will be shrieking hysterically, depending on who in the relationship is prone to meltdowns. Along with the popsicles, of course.
Or, as we call them, Dropsicles. Let’s eat!
When I saw this beauty and then these cutesy things, popsicles had to happen. And I’m glad they did, despite the nightmare that was photographing them. An early-morning brain freeze is definitely the only kind there should be. They are cold, fudgy and just as chocolatey as you’d expect them to be. Like a cross between an ice candy and chocolate milkshake.
You can of course make these in any moulds you have on hand. Small bowls with ice-cream sticks inserted into semi-frozen popsicles are great too. Just don’t get out to photograph them 🙂
What you’ll need:
2 tbsps dark/semi-sweet chocolate chips or 21 grams chopped dark/semi-sweet chocolate
1/3 cup sugar
1 tbsp cornflour
1 and 1/2 tbsps cocoa powder
1 and 1/4 cups whole milk
1/2 tsp vanilla
1/2 tbsp butter (if unsalted, add a pinch of salt to the dry ingredients)
What to do:
1. In a medium saucepan on low heat, melt the chocolate chips, stirring constantly.
2. Add the sugar, cornflour, cocoa and salt, if using. At this point, I recommend adding just a bit of milk to dissolve the dry ingredients. Also, this step is best done off the heat so you don’t need to worry about burning or stubborn chocolate stuck to the pan.
3. Add the milk and stir till the mixture thickens enough to coat the back of the spoon. This should take about 5 minutes. Keep the heat on medium, no more.
4. Take the saucepan off the heat, stir in the vanilla and butter. Allow the mixture to cool for 10 minutes, then pour into the popsicle moulds. Freeze overnight.
If using the popsicle sticks with a lid (like I did), insert them and stick the moulds straight in the freezer. If using just popsicle sticks, freeze the moulds for 30 minutes, then insert the sticks and freeze the rest of the way.
Un-mould and thank the summer!