Dark chocolate120g whipped cream 80g chestnut powder (corn starch)15g sugar180g water 550g.

Steps of making cream chocolate popsicles

1. Add 50g of water to chestnut powder and mix well.

Boil a pot with 500g of water, add sugar and chocolate and mix well.

2. Turn off the heat, add the chestnut powder in 1 to thicken, turn off the heat after boiling,

3. Let it dry a little, then add whipped cream and mix well.

4. After drying, pour into the mold and freeze for more than 24 hours.

Another recipe in the book is "Coffee milk popsicle: 20g of coffee powder, 20g of whipped cream100g, 20g of corn flour, 50g of sugar150g and 600g of water.

When Caicai made it, he also added chocolate, which is said to be delicious.

5. Copy some recipes from the book, and if you are smart, you will find what you like:

Durian milk popsicle: durian pulp 400g, milk powder 20g, corn flour10g, sugar 80g and water 500g.

Matcha milk popsicle: 20g of matcha powder, 20g of whipped cream100g, 20g of corn flour, 0g of sugar180g, and 600g of water.

Grape popsicle: 800g of grape juice, 30g of white powder and 50g of water.

Mango milk popsicle: mango pulp 400g, milk powder 20g, corn flour15g, sugar100g and water 400g.

Papaya milk popsicle: papaya pulp 400g, corn flour15g, milk powder 30g, sugar150g and water 400g.

Pumpkin milk popsicle: 500 grams of pumpkin, 80 grams of whipped cream, 20 grams of corn flour, 0/50 grams of sugar/kloc and 500 grams of water.

Lactic acid popsicle: 700g of lactic acid beverage, 30g of corn flour, 30g of sugar and 300g of water.

Coconut milk popsicle: coconut milk 1 can 400g, whipped cream100g, corn flour 25g, sugar 200g and water 500g.

Banana milk popsicle: 400g of cooked banana pulp, 20g of milk powder, 0/5g of corn flour/kloc-,0/00g of sugar/kloc-,30g of whipped cream and 400g of water.

Peanut milk popsicle: 300g peanut butter, 60g whipped cream, 0/5g corn flour160g sugar160g water.

Strawberry jam popsicle: 300g strawberry jam, 60g whipped cream, 20g corn flour, 50g sugar and 600g water.

Tips

1, thickening can make the taste smooth. The material can be corn starch or white powder (also known as bean powder and bean water chestnut powder, which is made of beans or water chestnut, and the supermarket occasionally encounters mung bean starch, which is much more expensive). Popsicles made of white powder are more viscous and transparent.

If you want a fresher taste, some fruit juice popsicles don't even thicken, just made of fruit juice, sugar and water.

2, whipped cream, milk powder to increase the rich flavor. I only made it with milk powder once, and it tastes a little hard.

3. If fruit materials are used, the cooking time cannot be long. After a long time, there will be sediment and pectin will be boiled out, which will affect the color and taste.

4. The sweetness in production can be adjusted according to personal preference, but it must be noted that the sweetness will decrease after freezing. Popsicles that are too weak are not delicious, so the amount of sugar must be increased.

5. The popsicle can't be demoulded at room temperature. It can be demoulded by directly washing it under water or soaking it in water as a whole 15-30 seconds.

6. It is more fashionable to use popsicle sticks, but you must pay attention to maintaining balance when moving into freezing. Not just the balance in the refrigerator. When I was making chocolate that time, I took three of the six single molds on one side first, but the other three were all popsicles and sticks, and I watched them fall, and it took me a long time to clean the battlefield.