Coconut Lime Brownie Pop

Ingredients

Créme Fraîche Brownie

• 2 3/4 cups Dark Chocolate
• 1 1/4 cups Butter
• 8 eggs
• 1 tsp Vanilla
• 2 1/2 cups Sugar
• 1 1/4 cups Butter
• 3/4 cups Flour
• 1/3 cup Cocoa
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Cocoa Nib Crunch

• 1 cup Milk Chocolate
• 1/2 cup Cocoa Powder
• 1/4 cup Cocoa Nibs

Lime Jam

• 2/3 cup Sugar
• 1/2 cup Coconut Milk
• 1/8 cup Lime Juice
• 3 1/3 cup Caramelized white chocolate
• Pinch of Salt

Assembly

• Brownie portioned by 1.5 by 2.5 inches
• Lime Jam in a piping bag
• Talenti Caribbean Coconut Gelato
• Milk Chocolate Crunch Dip

Steps

Créme Fraîche Brownie

1. Over a hot water bath melt chocolate and butter
2. Combine and sift all dry ingredients and set aside
3. In a mixer with a whisk combine eggs, sugar, and vanilla.
4. Rotate into the mixer half the dry then half the crème fraîche and repeat until the mixture has come together.
5. Bake until a knife inserted in the center comes out clean.

Cocoa Nib Crunch

1. Melt chocolate & butter over a hot water bath.
2. Add Cocoa Nibs & combine

Lime Jam

1. Over a hot water bath combine melted caramelized white chocolate.
2. In a small saucepan heat sugar, coconut milk & lime juice. Stir the mixture to make sure sugar does not burn on the bottom. Bring to a boil.
3. Add the just boiling coconut mixture to the caramelized white chocolate & whisk from the center until emulsified. Whisk in a pinch of the walls.

Assembly

1. In a silicone popsicle mold layer add in soft Caribbean Coconut Talenti Gelato.
2. Place brownie into the mold.
3. Pipe the lime jam over the brownie portion.
4. Fill the mold to the top with the remaining Caribbean Coconut Talenti Gelato & insert popsicle stick.
5. Freeze overnight and unmold with melted but cool crunch dip, submerge each popsicle into the dib.

Read the original article by clicking here. (Link opens in new window.)