Yield | 9 Mini Pops
1 cup high quality mint chocolate ice cream
Zoku Quick Shell (recipe below)
5 Andes Mints; finely chopped
FOR THE QUICK SHELL
2/3 cup (4 oz) semisweet chocolate chips
1/3 cup (2 ½ oz) refined coconut oil
MAKE THE MINI POP BASE
In a medium bowl, melt ice cream in the microwave at 50% power in 20 second increments until ice cream is melted, but not hot; stir until smooth.
Pour ice cream base into each cavity until reaching the fill line. If desired, insert Mini Pop Sticks. Place Zoku Mini Mold into the freezer and freeze overnight.
MAKE THE ZOKU QUICK SHELL
In a double boiler over barely simmering water; whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of Quick Shell.
REMOVE THE MINI POPS
Line a small baking sheet with parchment paper. Remove the Mini Pops by lifting the Mini Pop Mold Base and gently pressing upwards on the silicone mold cavities from the underside of the unit. Mini Pops will release from the top.
Immediately after removing Mini Pops, work over a medium bowl and use a spoon to coat the Mini Pops with Zoku Magic Shell. If desired, immediately top with chopped Andes Mints. Place Mini Pops on prepared baking sheet and freeze at least one hour or until ready to serve.
The Zoku Mini Pop Mold is great for families, parties, or as an addition to the other Zoku Slow-Pop™ family shapes! The Mini Pop Mold is available for purchase here.