Chocolate Durian Popsicle!

My experimental chocolate durian ice cream pop and an attempt to convert my brother, a chocolate lover who has been running from durian his whole life 😜

My mini durian magnum ♥️

Verdict? Nature wins hands down. My brother was born to dislike durian. I mean, the monumental effect to even get the chap to give it a bite (I think he prayed 😂) And when he finally did make it to a tiny nibble, you cannot imagine the groan and squirm before it was spat right out. 

Durian is born a Diva. It’s not crowned the King of Fruits for nothing. Be overcome, seduced by its powerful, potent presence, or reject it outright. And run screaming. There is no in-between. 

🙄 The look says it all …

…

In this case, there was nowhere to run, but he did love this sister enough to give it a try … so for that, all is forgiven 🤣🤣♥️ 

And this Sugar Crumble sister does love him much too and even baked his wedding cake. That was probably the hardest bake she ever did, read all about her Wedding Cake experience here! 

My brother aside, calling all durian lovers out there – this Chocolate Durian Pop is a dreamy creamy chocolate durian ice cream treat. 

Come on, this looks absolutely delish!!

Imagine a mini chocolate magnum but instead of milk vanilla, it is packed full of frozen durian with that bitter sweet and undeniably taste that can only be our beloved King of Fruits – a true summertime bonanza treat for durian lovers!

If you are a durian lover like this SugarCrumble family, you will surely love these other durian recipes too 😊

• Durian Mousse Cake
• Chocolate Durian Mousse Bombe
  
• Durian Creme Brulee
• MaoShanWang Durian Mooncakes
• MaoShanWang Durian Mochi 
• Durian Ice Cream (No Churn)
• Delicious Durian Puff

Enjoy ❤️

WATCH HOW TO MAKE THIS

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 

If you like this Chocolate Durian Pop, you may also like these ice cream and no-bake recipes.

• Blueberry Cheese Ice Cream
• Pumpkin Pie Ice Cream
• Easy Lemon Ice Cream Cake 
• Christmas Wreath Jelly Cheesecake
• Green Apple Mousse Cheesecake
• Whisky Tang Yuan Jello Shots

Notes

• Type of cupcake tray – to give greater depth and shape to my Chocolate Durian Pop, I used a narrower but deeper cupcake tray ~ 2 inches deep. If that is not available where you are, you can also just use the usual cupcake tin (typically 1 inch deep) which will work too. The popsicles will be wider and flatter but just as delicious. 

• Chocolate ganache – if you are thinking of making your ganache with heavy cream, stop right there. Why? Because it doesn’t work 🙅🏻‍♀️🙅🏻‍♀️ … chocolate ganache made with cream sets very slowly and is not suitable for dipping. Make the ganache with oil which sets quickly and is perfect for pops dipping.

• Type of nuts – I love adding nuts in the ganache before dipping as it gives the Chocolate Durian Pop such a classic nutty look. Omit for any nut allergy but otherwise add crushed almond, cashew, pistachio, peanut or any types of nuts that you love. Nut it anyway you like, it can’t go wrong 😊

• Coconut oil – I used extra virgin coconut oil as it gave a lovely coco-nutty fragrance to the chocolate ganache. If you prefer not to, grape seed oil, canola oil, avocado oil or other neutral oils will work just fine too.

• Storage – this Easy Chocolate Durian Pop keeps well for ~ 4 to 6 weeks stored airtight and frozen in the freezer compartment. 

Isn’t this just calling out to you?

Did you make this? I would love to know how it turned out. Tell me more 😊  Please leave me a comment or tag me on Instagram or Facebook hashtag #thesugarcrumble 

Print Recipe

Chocolate Durian Pop

Imagine a mini chocolate magnum but instead of milk vanilla, it is packed full of frozen durian with that bitter sweet and undeniably taste that can only be our beloved King of Fruits - a true summertime bonanza treat for durian lovers!

Prep Time20 minutes mins

Freezing time5 hours hrs 40 minutes mins

Total Time6 hours hrs

Course: Ice cream

Keyword: Chocolate, Dessert, Durian

Servings: 12 popsicles

Author: Kai

Ingredients

Durian mousse

• 200 ml heavy cream
• 500 g durian flesh de-seeded
• 80 ml condensed milk

Chocolate ganache dip (this amount dips 5 durian pops)

• 100 g dark chocolate
• 30 g coconut oil
• 10 g crushed macadamia nuts

Instructions

Durian mousse

• Deseed the durian and blend the durian flesh together with the heavy cream and condensed milk until it comes together in a smooth mousse.
• Line a 12-hole cupcake tin with cupcake liners. Place the durian mousse into cupcake liners, fill evenly and freeze for 40 minutes. After 40 minutes, the durian mousse should be firm but not yet frozen. Place wooden ice cream sticks in the centre of each durian mousse and freeze for 5 hours or overnight.

Chocolate ganache dip

• Add the coconut oil to the dark chocolate chips and melt in the microwave in 30 seconds burst until completely melted and smooth. Add crushed macadamia nuts and let cool for ~5 minutes.
• Prepare to dip in batches of 5-6 popsicles. Gently remove the cupcake liner from the frozen durian pop and dip quickly into the ganache till completely coated and take it out. Hold the popsicle for 20-30 seconds for the chocolate to set. Once the chocolate has set, place it on parchment on a dish and dip the next popsicle. Once dipped and set, you can consume the chocolate durian pops right away or alternatively keep them in an airtight container and store frozen.
• Note: You can also wrap them individually in clear cookie cellophane bags closed with a twist tie (I usually always have leftover of these cookie bags) which makes for easy storage too. Enjoy.

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here. 

 

#1 Type of cupcake tray - to give greater depth and shape to my Chocolate Durian Pop, I used a narrower but deeper cupcake tray ~ 2 inches deep. If that is not available where you are, you can also just use the usual cupcake tin (typically 1 inch deep) which will work too. The popsicles will be wider and flatter but just as delicious. 

 

#2 Chocolate ganache - if you are thinking of making your ganache with heavy cream, stop right there. Why? Because it doesn’t work 🙅🏻‍♀️🙅🏻‍♀️ … chocolate ganache made with cream sets very slowly and is not suitable for dipping. Make the ganache with oil which sets quickly and is perfect for pops dipping.

 

#3 Type of nuts - I love adding nuts in the ganache before dipping as it gives the Chocolate Durian Pop such a classic nutty look. Omit for any nut allergy but otherwise add crushed almond, cashew, pistachio, peanut or any types of nuts that you love. Nut it anyway you like, it can’t go wrong 😊

 

#4 Coconut oil - I used extra virgin coconut oil as it gave a lovely coco-nutty fragrance to the chocolate ganache. If you prefer not to, grape seed oil, canola oil, avocado oil or other neutral oils will work just fine too.

 

#5 Storage - this Easy Chocolate Durian Pop keeps well for ~ 4 to 6 weeks stored airtight and frozen in the freezer compartment.