These pops are heaven: chocolate mousse that’s wonderfully frozen on the outside and creamy on the inside. Chocolate mousse you can bite into, with a sweet-tart raspberry-maple sauce that makes these pops just beyond!
I’ve been obsessed with frozen chocolate desserts since I was very little. My pediatrician used to give us chocolate-chip cookies from the freezer after a check-up. Forget lollipops, this was the ‘80s: A cookie for every visit. He gave me my firm belief that chocolate desserts should live in the freezer, so that they’re cold outside and creamy inside. Just perfect.
The pops have very few ingredients: coconut cream, cacao powder, maple syrup and salt.
When you mix these in a bowl, the result is lighter-than-air. A true chocolate mousse, just without the alcohol. Certainly if you want to stop here and enjoy the mousse in a cup, you could do so. You could add a bit of amaretto for that traditional mousse flavor. And you could serve the raspberry-maple sauce for topping.
It can be a bit messy to get the mousse in your popsicle mold, but it’s not super difficult. I’ve made these pops many times, and I found it’s easiest to use a thin spatula and a spoon. Given the creamy consistency—these are creamier than an ice pop!—I recommend 6 hours of freeze time before enjoying them.
The raspberry-maple sauce is just divine—like good enough just to eat with a spoon. I made extra to have on toast! Make the sauce right before you enjoy the pops. Drizzle it on the pops, sprinkle some extra raspberry powder and enjoy immediately! The pops should be solid on the outside and soft on the inside. And certainly given that they’re a creamy dessert, you’ll want to enjoy them rather fast before they melt!
The necessary tools for this recipe are large and small bowls and a popsicle mold. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
Vegan chocolate mousse in a pop! Frozen outside and creamy inside. Add a sweet-tart raspberry-maple sauce, and these pops are just beyond!
6 hours, 15 minutes
6 hours, 15 minutes
Step 1
Before opening the can of coconut cream, shake it to incorporate the cream and liquid. Add all contents of the can to a large bowl. Add the cacao powder, 1/3 cup maple syrup and salt to the bowl. Mix until all ingredients are fully combined. The consistency should be like chocolate mousse.
Step 2
Using a thin spatula or spoon, carefully transfer the mixture to a popsicle mold. It will be a bit messy getting the mousse into each mold, but you will be able to get the mixture in there. Add the cover and popsicle sticks, and freeze for 6 hours or overnight.
Step 3
Before you are ready to enjoy the pops, make the raspberry-maple sauce. Keep the pops in the freezer while you do so. Add the final tbsp of maple syrup, powder and water to a small bowl, and mix to combine. Prepare a baking sheet fitted with parchment paper. Remove the pops from the freezer and place them carefully on the parchment paper. Using a small spoon, drizzle the sauce on the pops. Sprinkle with a little extra raspberry powder, and enjoy immediately.
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