Chocolate Dipped White Chocolate-Berry Popsicles

Just dipped popsicle

Of course, I picked the hottest day of the summer to make popsicles. After the success of my Vietnamese coffee popsicles, I thought it’d be fun to try something dipped in chocolate.

In retrospect, am I insane?

chocolate enrobage

Our summer in Paris has been uneven; some cool days, and a few nice warm ones. Unfortunately the day I decided to make chocolate-dipped popsicles was the one day the temperature in my apartment shot up to 98F degrees (37C). But I’ll stop talking about the weather since there’s only one thing more boring that people talking about the weather, and that’s having to listen to someone recount their dreams for 15 minutes while you sit there and pretend to be interested.

I could never be a therapist—obviously.

So I’ll just talk about my problems and you can listen. Like what was I doing trying to enrobe frozen treats that started dripping and melting within seconds of coming out of the freezer? I had my chocolate melted, nice and smooth, and was going to pour it over the popsicles, but they started to puddle the moment they hit the metal rack.

white chocolate-berry popsicle

I’ll spare you the pictures of the two melted popsicles that didn’t make it, since it looked like a giant bird had flown over, once who’d eaten a whole lotta berries that day. And it wasn’t especially appetizing. In the end, I ended up scrambling to smear chocolate on the remaining ones with a metal spatula and got them back in the freezer, tout de suite.

While I’m a big fan of fresh fruits and berries, even though it’s the middle of berry season, the price of berries is through-the-roof here in Paris. Even though I’m not a therapist, I can tell you the prices are indeed truly insane. And since none that I’ve seen is locally-grown anyways, I don’t feel bad about stiffing agribusiness, and I went with the frozen ones, knowing I was going to re-freeze them anyways.

frozen berries

I bought a bag of cocktail de fruits rouges, a mix of black currants, raspberries, red currants, wild blackberries, and blueberries (although they were pretty scant on the blueberries, which kinda sucked, since I like them so much.) You can certainly use fresh, but if you do use frozen berries, make sure to get unsweetened ones that are individually quick-frozen and not the ones sold in a solid block of sugary syrup.

undipped popsicles

Because I wanted to keep my summertime treats on the lighter side, I used whole milk and white chocolate, so these are more like ice-pops. For those wanting something richer, feel free to use half-and-half or cream. But I’m a fan of white chocolate, which is one of those ingredients that multi-tasks: since it contains sugar and cocoa butter, you’re getting two ingredients for the price of one. Although some people find it too sweet, mixed with tart berries, I can’t think of anything better.

Actually, I can—dipping the whole thing in dark chocolate.

white chocolate-berry popsicle

White Chocolate and Berry Popsicles

Six popsicles

I was once doing a demonstration and I said, “I don’t like sweet things”, which gave everyone a chuckle. I was a bit perplexed, until they said, “But you’re a baker!” True, but I don’t like desserts and things that are over-sweetened, so you’ll notice the only sugar in these popsicles is what’s in the chocolate. If you want to add a small amount of sugar (1 to 3 tablespoons), you certainly can.

For dipping, ideally, you should set the popsicles on a wire rack, over a plate, and pour the chocolate over them. But I was working under less than ideal conditions trying to get them coated and back in the freezer, so I just used a spatula, hence the sexy, handcrafted ridges.

  • 1 1/3 cup (330ml) whole milk
  • 4 ounces (110g) white chocolate, finely chopped
  • pinch of salt
  • 12-14 ounces (175g) mixed fresh or frozen berries

For dipping:

8 ounces (225g) bittersweet or semisweet chocolate, chopped

1 tablespoon vegetable oil

1. In a small saucepan, warm the milk, white chocolate, and salt over low heat, stirring, until the chocolate is melted.

2. Remove from heat and let cool to room temperature.

3. Fill the popsicles molds with berries, pour the white chocolate mixture over them, and rap them molds gently on the counter to release any air bubbles.

4. Freeze the popsicles until very firm.

5. To enrobe the popsicles, melt the chocolate and vegetable oil in a small bowl set over a pan of simmering water, stirring gently, until smooth. Remove from heat.

6. Set the popsicles on a wire rack over a dinner plate, and pour the chocolate over them, turning them to coat both sides, the quickly shake off excess chocolate.

7. Return the freezer and chill a few minutes until the chocolate is set.

Any chocolate that’s left over or has dripped off can be saved and reused in another chocolate recipe.

Note: Popsicles molds vary in size, so you may find this makes more or less than your molds will hold.

Oddly, the photos of the popsicles that I took a bite of of were taken on my roof, hence the color difference. It’s actually cooler outside my apartment than inside!

And there’s a fun interview I did over at Cookthink that you might find amusing, and kinda goofy.

34 comments

  • Those look absolutely AMAZING. Not that I expect they’d hang around for more than a day or two but how long will they keep in the freezer after being chocolate coated?

  • Those look delish, despite (or perhaps because of) the troweled-on-chocolate effect. Really, when is a thicker chocolate coating *ever* a flaw?

  • These are the image of temptation as I sit in the heat of a Chicago evening. As always, your recipes and photography are inspirational!

  • David,
    Delice! I wish I have popsicles molds…..

  • Incredible.

    Will you marry me?

    J/K. If I ever do get married again I’ll make sure he can make me chocolate covered popsicles… or I’ll just learn myself!

    Thanks – these look amazing!

  • These look amazing! It’s actually warm in SF today, so I think I’m gonna make these tomorrow.

    And, after that interview, you are even more my idol for introducing me to CakeWrecks. Completely hilarious and horrifying at the same time. Makes the cakes I make for my littles look so much better.

    I’m such a better mom, thanks to you!

  • They look like polka-dot popsicles! Beauties.

  • Morgan: You might be interesting in this post I did, How Long Does Ice Cream Last, although it never lasts that long chez David!

    Ms. Single Mom: I’m taken, but if you’re interested in ice cream, my friend Mr. Softee may still be available ; )

  • David, would you settle for Mr. Softee? Nor will we.

    I knew there must be a reason you had popsicle forms, and now I see it. Splendid work! What I miss from days long gone are Dreamsicles and those ones that appeared to be frozen chocolate milk. What were those called?

    So now you know that for August, the popsicles must be made in June. Just as now is the time to make dill pickles one won’t want until October. And now is when the tomato sauce is made and frozen for the future. I love how all this works out.

  • I love the ridges made by the spatula, it gives a nice look and i bet this gives probably a nice deep cracking sound when one is biting in the chocolate cover.

  • Yours is one of the only sites that makes me drool over sweet things. This may sound very odd to you and you may think I am some sort of alien but I am not a huge fan of sweetness. When I visit here though, something happens. I crave the creations. I think it is something about the way you make things or your writing. I dunno. It gets me.

  • Must. Resist. Temptation. … to get popsicle molds. These look really really good!

    I made some raspberry ice cream (using goat milk) yesterday, and was thinking it wasn’t quite sweet enough. A sauce of more raspberries, sweetened, would give it a sweeter finish, but a little dark chocolate sauce over the top would be even better!

  • Does anyone in Paris have A/C? I dont think I could live without it, even if only for a few hot days.

  • I haven’t made popsicles since my girls were little… and they were nothing like these!

  • How come you can’t paint the inside of the popsicle mold with chocolate before you add the popsicle mixture? Once frozen, dip the mold in some hot water to aid in removing the frozen popsicle. If you can freeze them after they are coated with chocolate..why not before?

  • Nevermind..I answered my own question…The popsicle would slip out of the chocolate as well, since it’s not attached to the stick..Duh!

  • Hey! These look so delicious – One question: Is it possible to substitute soy milk for whole milk? I’m lactose intolerant, so I never get to enjoy really good ice-cream (it’s the saddest thing ever…! Where I live, the soy ‘ice-cream’ flavors are really limited: vanilla, chocolate, strawberry, sometimes coconut). Thanks!

  • Catie: Since white chocolate has milk powder added, if you’re avoiding milk, this recipe would still have dairy in it.

    Susan: Whew, that was easy!

    Randi: There’s new buses in Paris that have AC, but they don’t turn it on. (And if they do, it doesn’t feel like it!)

    Judith: Well, I wouldn’t. But I’m still (relatively) young…

  • Just wanted to express my sincere thanks for The Perfect Scoop. We are working our way through the book this summer and thus far (granted the Butterscotch Pecan is curing as we speak so my vote may change in a few hours), but Salted Butter Caramel ice cream is pure genius!!

    I bow to the master.

    http://www.my-trap-door.com/2008/07/david-lebovitz-is-genius.html

  • Sinful pairing. I’d gobble them down quick. No melting worries.
    I’m sure the berries are expensive over there but over here, the cost is no laughing matter either. Is it any wonder people end up buying everything processed up and never eating fruits and vegetables? More often than not, one has to be well off to afford the healthy stuff.

    Will try this recipe out. In our 104 Houston temperatures, it will be a wonderful treat. Thanks David.

  • Hi Milena: I don’t mind paying for berries, but if they’re industrially-grown and shipped over a long distance, I’m not sure they’re worth the cost. Although traditionally highly-processed foods have been cheaper, with fuel rising and climate change, folks are finding out that foods grown and shipped long distances (even if the labor is cheap) isn’t such a bargain after all.

    And yes, I feel your pain. I’ve been in Houston during the summer. But at least you have Central Market. All those handmade tortillas! Locally-made, too…

  • I am going to Paris for 3 days to celebrate my 20th! wedding anniversary in mid-August. I want to have 6 brilliant meals, and have a list of great restaurants, but am looking for a romantic spot for the big meal. Which is, in your opinion, Mr. L, the most romantic place to eat in Paris?

    Check out this post, Romantic Restaurants in Paris, and you can find more info on My Paris page, too – dl

  • Hi David, i see you in one t.v.program and in this program i see you page web i believe you are Wonderfull, i like your stile and your photography, i like all in this page, delicious..!! I like so much the repostery, i dont know how say that my language is Spanish but i want talk to you and say you that you are Great… Sorry for my bad english.. See you soon

  • Hi David,

    These are brilliant! I love the colors and the chocolate is insane! I have to have them!!!

  • All this talk about hot weather and no air conditioning, I need one of these about now. Every summer in the South I swear I am moving to Maine, where it is colder. I am going to have to get some of this popsicle molds.

  • These are gorgeous! I love a little white chocolate w/ berries- I would have never thought of a popsicle. David, as always you inspire me! I do have a question about using vegetable oil w/ the dark chocolate. Will a different oil like walnut or sweet almond make a difference in how the chocolate shell will set? I’d like to try a vegetable oil alternative in the hope that it will complement the chocolate. Thanks.

  • Hi Celia: Yes, you could certainly add an oil, like almond, walnut, plum kernel, or pure mint oil (not extract, which will cause the chocolate to seize for all or part of the vegetable oil. I wouldn’t add a full tablespoon of mint oil, though, or the chocolate will taste like Crest!

  • These popsicles are from a Willa Wonka dream. Must go to 99cent store and try and find popsicle molds.

  • Hi, David!
    Just got a thermomix this spring, and have been in popsicle heaven all summer. I am so excited to see your decadent dessert! I have raspberries and saskatoons and blackcurrents and sour cherries growing in my garden… and I puree 500 grams of the berries (except the currents) with 100 g of sugar (which I powder, first, and then 100 g of cream. Absolutely deadly… and nutritious (more or less)…
    but with chocolate coating, I could no longer eat them for breakfast! Iat least without feeling guilty!)
    Have you tried working with a Thermomix? I love mine, just curious, as it tempers chocolate.
    Happy potion mixing!
    Valerie

  • Hi Valerie: I’ve been thinking about getting a Thermomix ever since I read about them in a New York Times article a few years back. (I loved how the company told the writer, firmly, that they didn’t want the Times to write about the machine…)

    In spite of their expense, I know people are addicted to the Thermomix. But since I’m short on space around here, it’s staying on my ‘wish list’—along with a bigger kitchen!

  • When I followed this recipe, I too had some trouble with the “enrobing” step. When I poured the warm chocolate over the frozen poscicles, instead of coating them in a delicious robe, the chocolate slid right off like “no way! I’m hot, you’re cold!” I ended up coercing the chocolate onto the popscicles with an offset spatula, and they’re really much uglier than I’d hoped. Do you have any advice for handling the warm chocolate/icy pop combo? Thanks for your help and inspiration.

  • Some people add a bit of cocoa butter to the melted chocolate, to thin it out. Since cocoa butter isn’t widely available, you could try some vegetable shortening. Normally about a tablespoon per pound of chocolate is one ration that you might want to try. Happy dipping!

  • And this answers the question…are there any popsicles made for grown-ups? After seeing these, the answer is a resounding yes!

  • This is such a simple yet luscious recipe, and they are still delicious without the chocolate dip. It’s summer here in NZ so these have become my new addiction. Thanks David!