This Wintermint Chocolate Torched Meringue Popsicle is rich, fudgy chocolatey, minty, meringue-y heaven. A classic chocolate fudge popsicle, brightened up with a peppermint for that hint of cool, and then taken into toasty fireside territory with a torched cap of snowy meringue. There has never been a more winter-friendly (or delicious) popsicle than these!
For the most part, living down here in the Antipodes is pretty great. If you like huge, deserted, white-sand beaches, palm trees, and a very outdoorsy lifestyle, then you would most likely love it here. I am not such a fan of the outdoors. In fact, I think I would be best described by the term ‘winterphile’ if such a term exists. I am all about the cold weather. The food, the clothes, the activities; you can keep your sweat and your sunburns, as long as I can keep my rugging up and hot chocolate.
The one down side is that while I’m wearing three layers of flanno’s and socks and ugg boots, all my social media feeds are choc full of desert scenes, and LA sunsets, and thanks to Billy from Wit and Vinegar, a week full of summery popsicles. I’m not mad at it, honestly. But this year, I decided to just lean into the coldness and create something new.
This popsicle is my ode to winter. You know the great, snow-inspired dessert, the bombe Alaska? Well, this is my popsicle take on that. A fudgy, wintermint chocolate popsicle, seriously flavoured with dark cocoa powder and chocolate, then given that white hot hint of cold with peppermint extract. On top of that, a simple cooked meringue, which gets a final torching before you pass it to whoever is lucky enough to be on the receiving end.
The meringue, you should know, actually holds up in the freezer pretty damn well. So you can pre-top and pre-torch these if any last minute preparation give you hives. But when the meringue is just-toasted and still warm, that’s when the contrast between warm, sweet-burnt meringue and cold, fudgy-bright popsicle is at its best. That’s when these popsicles come into their own.
Tell me, are you a winter or a summer baby?
- ½ cup (100g) caster sugar
- 2 tbsp cocoa powder (darkest you can get)
- 4 tbsp cornflour (cornstarch if you're in the USA)
- pinch of salt
- 2½ cups (625ml) full cream milk
- 2 egg yolks
- 50g (2oz) dark chocolate, chopped (min 70% cocoa)
- 2 tsp peppermint extract
- 2 egg whites
- ½ cup sugar
- 1 tsp vanilla bean paste or extract
- To make the popsicles, place the sugar, cocoa, corn flour and salt into a large saucepan. Add ¼ cup of the milk along with the egg yolks and whisk until smooth, before whisking in the remaining milk.
- Place over a medium heat, and cook, whisking slowly and making sure you scrape the bottom of the pan and in all the corners, until the mixture thickens up to the texture of thick greek yoghurt and comes to the boil. Keep cooking for another 2 minutes, and then transfer to a large measuring jug or mixing bowl.
- Add the chopped chocolate to the mix and stir until it is melted and combined, and slightly cooled, and then stir through the peppermint essence and divide evenly between 8 popsicle moulds (this will vary depending on the size of your moulds).
- Place in the freezer for at least 8 hours or overnight.
- To make the meringue, place the egg whites, sugar and vanilla into a heatproof bowl and whisk together - not to incorporate air, just to combine. Place the bowl over a pan of simmering water, but without the bowl touching the water, and whisk slowly, but continuously, until the mixture feels hot to the touch.
- Remove from the heat, and immediately begin whipping with electric beaters for about 8-10 minutes. The mixture will become thick and glossy and triple in volume.
- To serve, remove the popsicles from their mould (dip the mould into some hot water, if they're not coming out), and then use a palette knife to coat the top in the meringue mixture. Torch with a kitchen blowtorch, if desired, and then serve.