Ingredients (Makes 12-13 chocobars):
For popsicles
Heavy whipping cream / heavy cream/whipping cream – 1 cup
Condensed milk – ½ cup (leave it in the refrigerator for some time before using)
Powdered sugar – 3-5 tbsp
Milk – ¾ cup (chilled)
Vanilla essence – 1 tsp (Optional)
For chocolate glaze
Milk chocolate chips/chocolate chips – 2 cups
Coconut oil – ½ cup
Vegetable oil / Corn oil – ¼ cup
Steps:
Add heavy whipping cream, condensed milk and sugar and beat with a hand mixer till it becomes fluffy and creamy. It took me 7 minutes.
Add chilled milk and vanilla essence. Mix well with a spatula.
Transfer the mixture to popsicle moulds. Close it with the lid, if there is one or insert an ice cream stick at the center. Freeze overnight or for 7-8 hours.
To unmould, dip it in a glass/bowl of water for a couple of seconds and carefully remove the popsicles.
Transfer the popsicles to a plate covered with butter paper. Leave it in the freezer while you make the outer shell.
To make the chocolate glaze, take chocolate chips, coconut oil and vegetable oil in a bowl.
Boil some water in a bowl/pan and place the bowl with chocolate chips on top of it. Melt the chocolate by stirring continuously.
Remove from heat. Leave it in the refrigerator for some time and cool it.
Pour the cooled chocolate sauce into a tall glass.
Remove the popsicles from the freezer. Dip each popsicle in chocolate sauce completely to form a uniform coat. Dip each of them just once and let the excess drip off.
Transfer it to a plate covered with butter paper.
Leave it in the freezer for another 10 minutes.
Enjoy the chocobar!
Notes:
-You can vary the proportion of coconut oil and vegetable oil. This recipe requires a total of ¾ cup of oil, of which ¼ should be coconut oil. Coconut oil is added for the quick setting of the chocobar. You may also use ¾ cup of just coconut oil, if you prefer. But this will leave a strong flavor of the coconut oil. So I would suggest a mix of coconut oil and vegetable oil.
-You can make Chocolate nuts bar with the leftover chocolate sauce. Mix coarsely crushed nuts of your choice with the chocolate sauce and spread it on a butter paper as a thick layer. Refrigerate for half an hour. Remove and cut into rectangles.
-You can also mix the chocolate sauce with homemade ice cream to make chocolate ice cream.
