Hello there, my friends. I realize it’s been awhile- last time summer was still a promise, and now we are in the thick of it- in all its thunderstorming, sunkissed, mosquito bitten, ripe raspberry glory. But a very good reason brings me back here today, and that reason is chocolate.
I recently had the opportunity to collaborate with Wm. Chocolate to develop a recipe using a couple of their chocolate bars. Wm. Chocolate (which stands for owner and chocolate maker’s name, Will Marx) is a new company in Madison making chocolate from ethically traded single-origin cocoa and unrefined cane sugar, which is a fancy way of saying that now you can eat your chocolate and feel good about it, too.
In addition to having a decent farmer’s tan and about 18,000 more mosquito bites since my last post, I also have a new part-time job making popsicles at Bloom Bake Shop. As a long-time popsicle lover (I used to live on Minute Maid Fruit Juicees in the summer- orange flavor, please-), this is sort of a dream come true. One of the flavors we have been making at Bloom is fudge, and I wanted to play around with that idea when experimenting with Wm.’s Belize and Ghana chocolate bars. I knew I wanted to make something cold that didn’t require the oven- and summer is all about frozen treats- so I originally intended this to be a recipe for popsicles, which it certainly still could be. But sometimes popsicles can be a big drippy mess, especially for a certain toddler, so I realized this recipe could also be used to make individual-sized chocolatey frozen dessert cups, like a frozen hot chocolate. I tested this recipe with both the Belize and Ghana bars, and honestly I can’t tell you which is my favorite. The Ghana bar is a classic chocolate bar and a tad bit darker while the Belize bar is sweeter and fruitier. Okay, if you made me choose, I would use the Ghana bar, but you can’t go wrong with either (to find Wm.’s Chocolate- around Madison or to buy online- click here.) You could use this recipe to make popsicles by pouring the hot chocolate (once it has cooled) into molds, but I opted for freezing it in ramekins and mugs. I also decided to top the frozen desserts with raspberries because picking these berries from the patch in between our cars and the neighbor’s fence is my favorite late June/ early July morning chore, but you could also top them with blueberries, blackberries or fresh whipped cream and shaved chocolate.
Frozen Hot Chocolate with Raspberries
One batch of this recipe yields 16 ounces of hot chocolate before freezing, so plan accordingly if using popsicle molds or making individual-sized desserts.
2 ounce Wm. Chocolate Ghana bar (or Belize bar)
1 can (full fat) unsweetened coconut milk (13.5 ounces)
2 tbs. unsweetened cocoa powder
1/4 cup brown sugar
2 tbs. maple syrup
2 tsp. vanilla
1/2 tsp. salt
Raspberries and mint- for topping
Pour coconut milk into a medium-sized saucepan. Add sugar, cocoa powder, maple syrup, vanilla and salt and whisk over low-medium heat until gently simmering (about 5-8 minutes.) Break the chocolate bar into pieces and place in a mixing bowl. Pour the liquid over the chocolate and stir until chocolate has melted and mixture is smooth. Taste for salt (if you are a salty chocolate person, add a little more!) Pour hot chocolate into ramekins/ mason jars/ mugs/ popsicle mold, and place in freezer. Depending on the container, freezing time will probably be about 2 1/2 -3 hours. Before serving, allow to sit at room temperature for a few minutes until it can be eaten with a spoon. Top with berries, fresh mint or whipped cream and chocolate.
Enjoy these desserts with family and friends, hopefully on one of those Wisconsin summer evenings where you linger, linger over the late day sunlight and the first lightning bugs of dusk. Cheers.
This post was in partnership with Wm. Chocolate