Yield
Makes 10
Jennifer Causey

How to Make It

Step 1

Divide sorbet among 10 3-ounce ice pop molds.

Step 2

Insert sticks and freeze 
until firm, at least 4 hours and up to 1 week. Dip molds in cold water to soften very slightly and remove pops. Transfer to 
a parchment-lined baking sheet and refreeze until firm, about 30 minutes.

Step 3

Meanwhile, combine chocolate and oil in a medium bowl and set over a medium pot filled with an inch of simmering water. Stir until chocolate 
and oil are melted and smooth, about 4 minutes. Remove bowl from pot and set aside to let cool to room temperature, about 20 minutes.

Step 4

Transfer chocolate mixture 
to a widemouthed juice glass 
 or small liquid measuring cup. Quickly dip a pop into cooled chocolate and sprinkle with peanuts. Return to parchment and repeat with remaining pops. Place in the freezer as soon as possible. Keep frozen until ready to serve.

Chef's Notes

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Ratings & Reviews

/5
Reviews
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