Chocolate Pops

1. 1

   Crush the chocolate into smithereens in the food processor.

2. 2

   Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate.

3. 3

   Let stand for 30 seconds.

4. 4

   Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.

5. 5

   Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight.

6. 6

   But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.

7. 7

   This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity.

8. 8

   But if you've got only bigger cups, just augment quantities.

* Per serving · 4 servings · Values may vary.

No additional tips available.