Recipe and styling by Mari-Louis Guy&Callie Maritz
The best kind of treat. Specially for the kids!
2 Tbsp (30 ml) cocoa powder
¼ tsp (1.25 ml) coffee powder
½ C (125 ml) boiling water
1 C (250 ml) icing sugar, sifted
2 C (500 ml) fresh cream
Stir the cocoa powder and coffee into the boiling water. Allow to cool to room temperature.
In the bowl of an electric mixer, using the whisk attachment, beat together all ingredients until it resembles whipped cream.
Divide the mixture between moulds of your choice. Freeze until a lolly stick will stay upright in the moulds. Freeze for another few hours. Dip the moulds into lukewarm water to unmould. Serve with an assortment of candies that the kids can use to decorate their lollies.