White Chocolate and Berry 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

In a small saucepan, warm the milk, white chocolate, and salt over low heat, stirring, until the chocolate is melted.
Remove from heat and let cool to room temperature.
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.
Freeze the popsicles until very firm.
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.
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.
Return the freezer and chill a few minutes until the chocolate is set.

Notes

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.