Cooking School: Cocoa Bliss

Christmas Ale Pops
Chocolate and ale combine sweet and hoppy flavors in these frozen ice cream pops. Freezing is key to this recipe: the ice cream mixture needs to be frozen before molding the pops; the molded pops need to be frozen overnight; and the dipped pops must be returned to the freezer until ready to serve.

• 1/2 reserved chilled Classic Hot Chocolate (2-1/2 cups)
• 1/2 of 12-ounce bottle Christmas ale such as Winter Welcome by Samuel Smith (3/4 cup)
• 1 tablespoon dark corn syrup
• 8 (1-ounce) plastic shot glasses or cups
• 8 lollipop sticks
• 1/2 cup Chocolate Sauce/Ganache, cooled to room temperature

Combine Classic Hot Chocolate, the half bottle of beer, and corn syrup. Freeze in 1-quart ice cream maker according to manufacturer’s instructions. Transfer ice cream to storage container. Freeze 1 hour or until mixture is thicker, but not firm.

To prepare the Study, spoon about 2 tablespoons frozen hot chocolate mixture into each plastic cup, packing so there are no air gaps. Place lollipop stick halfway into middle of chocolate mixture. Freeze overnight or until firm. Store remaining chocolate mixture (about 2-1/3 cups) in freezer to make additional frozen pops, or serve as desired at another time.*

Once set, release pop from plastic cup by running tip of knife around perimeter of cup. Quickly dip pop into shallow bowl of hot water; remove and place on parchment paper-lined baking sheet or tray and immediately return to freezer.

Working with one frozen pop at a time, dip in Chocolate Sauce/Ganache and spread to evenly coat. Immediately place back on prepared pan; place in freezer until ready to serve. Serve pops directly from freezer. Makes 8 pops plus 2-1/3 cups chocolate mixture.

*To serve a crowd, prepare all the ice cream mixture as directed, using additional cups, sticks and about 1-1/2 cups Chocolate Sauce/Ganache. Makes about 30 pops.