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(8 units)

  • 3.5 oz cream cheese
  • 2 oz cream
  • 2 oz dark chocolate
  • 1.7 oz hazelnut praline
  • 5.6 oz cherries
  • ¼ cup water
  • 3 oz sugar



  • 3.5 oz dark chocolate


  1. Put the cherries and water in a pot and make a jam; when the water comes to a boil, add sugar and allow to boil until the cherries are well cooked and reduced and the pits come loose. Allow to cool and remove the pits. Refrigerate until using.
  2. For the hazelnut praline, make some caramel with 5.3 oz sugar and some water. When it reaches caramel color, add 4.2 oz roasted almonds. Once mixed, put on a silicone mat and allow to cool until hard. Then chop with a knife or grind in a food processor.
  3. Beat the cream cheese and cream until smooth, taking care that the cream does not curdle. Separately, melt the chocolate (in a bain-marie or the microwave), add the cream cheese mixture and lastly, add the praline. Once everything is mixed, distribute in the molds, filling them up to half.
  4. At the center of the mold, add a spoonful of cherry jam and cover with more chocolate mixture.
  5. Insert the popsicle sticks and freeze until firm. Take out of the fridge and coat with cherry jam. Freeze again.

Melt the coating chocolate in a bain-marie or the microwave and coat each popsicle. Freeze until firm.