White Chocolate-Miso Popsicles

Made by Pastry Chef Amanda Rafalski of Friday Saturday Sunday

The scorching summer heat in Philadelphia (and my love for nostalgia) inspired me to feature TCHO Chocolate in a frozen dessert. As a 90's kid, nothing evokes hot summer fun more than a pudding popsicle. Naturally, I put my own twist on it by incorporating salty and savory flavors. In this popsicle, you'll find miso, crished potato chips, and toasted nori in this unique frozen treat. 

—

Tools

  • 2 Sauce Pans
  • 2 Small Bowls
  • Whisk
  • Immersion Blender
  • Strainer
  • Popsicle Molds
  • Freezer
  • Airtight Container 
  • Double Boiler
  • 9in Pan
  • Parchment Paper
  • Sheet Pan

Cooking Time

8 Hours
Makes 10 Servings

Ingredients

Directions

White Chocolate Miso Popsicles

  1. Place eggs in a mixing bowl and set aside.
  2. In a saucepan over medium-high heat, stir together sugar and 45g water. Cook until water is fully evaporated. Remove from heat. 
  3. Add milk mixture, whisking until sugar is fully incorporated. 
  4. Temper egg yolks with milk mixture, then combine. Place pan over medium-low heat, whisking constantly until mixture thickens enough to coat the back of a spoon. Remove from heat. 
  5. And add TCHO's Choco Blanco, oat milk white chocolate. Using an immersion blender, blend mixture until smooth. Then, stain through a fine mesh sieve. 
  6. Pour into your preferred popsicle molds and place in freezer. 



Coconut Potato Chip Furikake

  1. In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve. 



Magic Shell

  1. In a double-boiler, gently warm coconut oil and TCHO's Hella Dark 81% dark chocolate. Whisk until mixture is completely smooth. Transfer to a deep 9-inch pan and set aside. 



Assemble & Serve

  1. Dip White Chocolate Miso Popsicles into Magic Shell at an angle, ensuring the entire top edge and one bottom corner are completely covered. Shake off excess Magic Shell, being careful not to let drip. 
  2. Quickly sprinkle Magic Shell with generous amount Coconut Potato Chip Furikake. Transfer to a parchment-lined sheet tray. Freeze until ready to serve.