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!
Servings: 12 popsicles
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.
Notes
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#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.