Recipe and styling Raphaella Frame-Tolmie Photograph Russell Smith
- 1.5 cups milk
- 1 cup cream
- ½ cup milk chocolate, broken
- ½ cup 70 per cent dark chocolate, broken
- ¼ cup Nutella
- 200g dark chocolate
- 3T coconut oil
- 50g almond nibs, roughly chopped
Place the milk and cream in a small saucepan and bring to the boil. Immediately remove the saucepan from the heat and add the broken chocolate, whisking to combine. Once the chocolate has melted, add the Nutella and whisk again until smooth. Pour the chocolate mixture into ice-lolly moulds or other moulds, and freeze for one hour. Add the wooden sticks and freeze overnight. Gently melt the remaining dark chocolate over a bain-marie and add the coconut oil. Allow the mixture to cool slightly, and, working quickly, dip each frozen lolly into the melted chocolate. Sprinkle a few almonds over the chocolate and place on a baking tray lined with wax paper. Return the lollies to the freezer to set.
This recipe is featured in the December 2013 issue of House and Leisure.