These Chocolate Raspberry Popsicles are the perfect afternoon treat for everyone to enjoy, not just the kids. With only six ingredients in these popsicles, they are simple to make, taste great and they’re easy to dip, dunk and drip with any chocolate you like. Decadent bonus!!
I have a confession to make. My first attempt at chocolate popsicles failed miserably. I went all out and made a traditional custard based, churned chocolate ice-cream which tasted insanely delicious- just like you would buy from a gelateria - smooth, creamy, rich, decadent- jeez it was good.
I poured it into the moulds with the raspberries, all was going well, but when it came to getting them out of the moulds it was a disaster! Even running them under luke warm water to get them out didn’t work. They melted before my eyes and came out looking awful!! Not photo worthy at all!
I tried so many ways to get them out without melting- it just didn’t work. We still enjoyed them at home as the ice-cream was amazing, but the traditional style of ice-cream wasn’t suited to popsicle moulds. Next time, I’ll put it in a tub and it’ll be a scoop and serve type ice-cream!
This recipe is without a doubt so much quicker and easier than the chocolate churned ice-cream version. Sometimes we just want quick and simple, am I right?
What’s in Chocolate Raspberry Popsicles?
- Unsweetened almond milk: I love using almond milk and use it constantly for the girls after-school smoothies. I love the nutty depth that it provides over normal milk and so it was an obvious choice for these popsicles
- Single pouring cream: When combined with the almond milk and dark chocolate, the cream adds a richness and creaminess that gives a lovely soft texture to the popsicle.
- Powdered icing sugar: The almond milk is unsweetened and combined with the dark chocolate which can be quite bitter, and the tart raspberries, the powdered sugar adds a much-needed sweetness.
- Vanilla extract: Vanilla extract adds depth and flavour. A much-needed ingredient.
- Dark chocolate: The main flavour of this recipe, I always recommend going for the best quality chocolate that you can afford. When there aren’t many other flavours to hide behind you should always go for quality.
- Frozen raspberries: Chocolate and raspberries are a flavour pairing match made in heaven, No seriously…so good!
How do you make Chocolate Raspberry Popsicles?
These popsicles are pretty quick and easy to make. Here’s how.
Firstly, ensure that the dark chocolate is melted. You can do this by putting it into a bowl and microwaving for 10 second increments giving the chocolate a stir in between until it has melted. Add the almond milk to the melted chocolate and stir till combined.
In a jug (it’ll be easier to pour into a mould later), add the cream, powdered sugar and vanilla extract and whisk until combined.
Add the melted chocolate and almond milk to the jug and mix thoroughly.
Now carefully pour the chocolate mixture divided between 8 moulds, to about two thirds full. You can then pop the raspberries into each of the moulds and push them down with a knife. Add the raspberries will increase the volume of the mixture in the mould so push down gently so that you don’t get any spillages!
Finally fill the rest of the moulds with the remaining chocolate mixture and freeze for about 6 hours.
Once they have set its time to take them out of the moulds. Now the best way that I found to do this was to run the plastic moulds under room temperature water for a couple of seconds. Then pull gently and the popsicle will slide out. If the water was hotter then the popsicle will melt and loose the definition in its shape.
Now decorate with the melted chocolate. Your chance to express yourself!! Melt the chocolate and then dip, dunk, drizzle each popsicle and sprinkle with grated chocolate and freeze-dried raspberries.
Do I have to decorate the popsicles?
Absolutely not. They’ll taste delicious without the extra drizzled chocolate. But you know what, that chocolate makes them look so appetising.
I know that we eat with our eyes and I wanted these to appeal to adults and kids alike. By adding the melted chocolate these look way more elegant and I definitely know adults will reach in and grab one.
The melted chocolate is a simple extra that visually improves the look of these popsicles ten-fold! Plus the addition of the chocolate to the overall taste, of course it’s gonna taste great!!
Plus, you get to treat your popsicle like a piece of art and create whatever masterpiece you like! Tell me the kids won’t love decorating their own masterpiece.
How did I decorate them?
So, once I had removed the popsicles from the moulds, I laid them on baking paper and popped them back into the freezer.
Then I melted the dark chocolate by placing into a bowl and microwaving for ten seconds and then giving it a quick stir. Repeat this until the chocolate has fully melted.
Take the popsicles out of the freezer and then dunk the end of each popsicle into the dark chocolate and lay back onto the baking paper.
Melt the white chocolate in a separate bowl the same way as the dark chocolate.
Using a spoon, drizzle the white chocolate over the popsicles and then sprinkle with freeze-dried raspberries and grated chocolate.
Pop them back into the freezer for ten minutes for the chocolate to set and there you have it … delicious chocolate raspberry popsicles.
What other flavours could I add to these?
If you don’t fancy raspberries or don’t have them on your freezer then there are plenty of different flavour options:
- Chocolate and strawberry: add chopped frozen strawberries to the mixture and then sprinkle with freeze-dried strawberries when decorating.
- Chocolate and peanut butter: Add a couple of spoonfuls of smooth peanut putter to your chocolate mixture and then sprinkle with chopped nuts to decorate.
- Chocolate and oreos: Fill the moulds with the chocolate mixture and then push into the mould a whole oreo cookie. Sprinkle with crushed oreo cookies to decorate.
- Chocolate and caramel: swirl a couple of spoonfuls of caramel to the mixture and then decorate with drizzled caramel and sprinkle with sea salt.
More recipes that you may love.
For other chocolate recipes that you might like, checkout the following:
Triple Chocolate No-Bake Cheesecake
Chocolate Sour Cream Cake with Blackberries
Chocolate Raspberry Popsicles
Equipment
Ingredients
Popsicles
- 360 ml unsweetened almond milk
- 120 ml double cream (heavy cream)
- 40 g powdered icing sugar (confectioners' sugar), sifted
- 1 tsp vanilla extract
- 150 g dark chocolate 70% , melted
- 125 g frozen raspberries, 1 cup
To decorate
- 100 g white chocolate, melted
- 100 g dark chocolate 70% , melted
- 1 tbsp freeze-dried raspberries
Instructions
Popsicles
- Place the dark chocolate into a bowl and microwave in 10 second increments giving the chocolate a stir in between until it has melted. Add the almond milk to the melted chocolate and whisk until combined.
- In a jug (pouring vessel) place cream, icing sugar and vanilla extract and whisk until combined. Add the melted chocolate almond milk mixture to the jug and mix until fully combined.
- Pour the mixture into x8 popsicle moulds - fill each mould two thirds full. Divide frozen raspberries into the moulds and use a knife to push them down into the chocolate mixture. Fill up popsicles with the remaining mixture. Cover with foil and insert popsicle sticks piercing through the foil. (The foil holds the sticks upright) Freeze for 6 hours or until the popsicles are frozen.
- When the popsicles are fully frozen, remove them from the popsicle moulds by running the moulds under room temperature water for a couple of seconds and pulling gently to remove the popsicle. Lay them on parchment paper and place them in the freezer until you are ready to decorate.
To decorate
- Melt the dark chocolate and white chocolate and then dip or drizzle the popsicles into the white and dark chocolate and sprinkle with freeze-dried raspberries and grated chocolate. Freeze for a further 10 minutes until the chocolate is set and then enjoy!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
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