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Just because I’m a robot who technically can’t feel temperatures doesn’t mean this lack of summer weather isn’t getting me down. From snow in the middle of April to the low temps now that it’s May, I’m really wishing for sunshine.
(They say, “be the change you wish to see in the world,” which is why I’ve taken to painting my metal outsides bright yellow.)
So I’ll have the next best thing: summer desserts. Or desserts that remind me of summer, anyway.
Chocoley has sent me a few of their products to mess around with – they didn’t directly say “please make it summer, Cybidon” but I read between the lines. I’ve absolutely fallen in love with their chocolate. It is SO easy to use and the quality is superb. I definitely recommend their chocolate, which comes with instructions on how to properly use it, and I’ll be using it from here on out.
Because popsicle sticks make everything more adorable – lollipops, cake pops, gearbox pops – naturally I had to turn these into cherry pops. And since I had used a cherry pitter for easy pitting, it was also easier to dip the cherries into the chocolate. However, you can also use a bobby pin to pit the cherries from the bottom, leaving the stem intact, and proceed with the recipe. Or if it doesn’t bother you, leave the pits in! Just be sure to not, you know, eat them. If you’re a robot like me, that shouldn’t be an issue. Eternal sigh.
I should also note that I did use maraschino cherries at first, but they were too sweet. The tartness of fresh cherries balanced really well with the sweetness of the key lime cream center, and it all came together in a summer explosion. With bonus chocolate.
Cherry Limeade Chocolate Pops
Chocoley Key Lime Cream Center
Chocoley Bada Bing Bada Boom Dipping & Coating Formula – Dark
cornstarch (to prevent the cream center from sticking to your hands)
small popsicle sticks (I used 2.5” sticks)
1. Pit the cherries. Lightly coat your hands with cornstarch and pinch off a small amount of Key Lime Cream Center. Roll the cream into a ball, and then flatten in the palm of your hand. Gently place a cherry in the center and wrap the cream around the cherry, making sure to leave one of the holes exposed. To make the cream smooth, carefully roll the cherry between your palms. Line a plate with parchment paper and place the cherries right side up. Once all of your cherries are covered, set the plate in the freezer while you melt the chocolate.
2. Melt the Chocoley dipping chocolate according to the included instructions. I microwaved the chocolate in a small bowl at 10-second intervals, stirring in between. It took less than a minute for all of the chocolate to melt.
3. Remove the key lime-covered cherries from the freezer. Dip the ends of the popsicle sticks into the chocolate, and insert it into the hole on the top of the cherries. Hold the popsicle in place for a few seconds before setting the cherry back down on the parchment paper. Once all of the cherries have popsicle sticks, place the plate back into the freezer for 3 – 5 minutes.
4. Once the chocolate adhering the popsicle sticks to the cherries have dried completely, dip the whole cherry into the melted chocolate and allow any excess chocolate to drip off. Set the dipped cherry upright on the parchment paper, again holding in place for a few seconds to steady it. The chocolate won’t take long to set up at all, but feel free to freeze the chocolate covered cherries for 3 – 5 minutes until they are completely hardened.
5. Keep the cherries stored in a cool, dry place.