I'm still making the most of this glorious British heatwave! Today, I've been craving something creamy and chocolately- but it's too hot to bake in the kitchen.
So I made these smooth almond milk lollies, infused with almond extract and dark chocolate chips, then coated in luxurious dark chocolate before being dipped in chopped almonds.
A treat you could share. Or eat alone.
400ml Provamel almond milk
1 tsp almond extract (use extract rather than flavouring, it tastes so much better)
1 tbsp dark chocolate chips
100g dark chocolate, broken
Handful of almonds, chopped finely
1. In a jug, whisk the almond milk and almond extract until combined. Stir in the chocolate chips. Pour into ice-lolly moulds and freeze for at least 2-3 hours.
2. Just before serving, melt the dark chocolate in a heat proof bowl in the microwave for 30-45 seconds, stirring at intervals until melted. Use a pastry brush to 'paint' the chocolate over half of the lolly- act quickly here as the chocolate will set next to the coldness of the lolly! Dip the lolly into the chopped almonds. Refrigerate for 2-3 minutes to firm up.