null Skip to main content

Milk Chocolate Minty Popsicles

Posted by Steve on Apr 28th 2020

A Kid-Friendly Recipe with Chocolatier Steve & Jr. Chocolatier Olivia

Head chocolatier, Steve, and his daughter, Olivia, have been staying home the past few weeks and created a fun recipe they wanted to shared with you: Milk Chocolate Minty Popsicles! These easy-to-make treats are refreshing, delicious, and the perfect afternoon activity for you and your little one(s).


  • Small pot with lid

  • Rubber spatula

  • Whisk or food processor with blade

  • Fine mesh strainer

  • Cutting board and knife

  • Measuring cups

  • Wooden dowels or Popsicle sticks

  • Soft silicone ice tray

  • Stove top

  • Freezer


  • 1 Cup fresh organic mint leaves (2 small 14 gram containers)

  • 2 Tablespoons unsalted butter (room temperature)

  • 1 Tablespoon honey

  • 2- Three ounce Theo 45% Milk Chocolate bars

  • 1 Cup heavy whipping cream


  1. De-stem and roughly chop mint leaves, set aside. In small pot bring heavy whipping cream and unsalted butter to a heavy steam, near boil. Add chopped mint leaves and cover for 30 minutes.
  2. Chop milk chocolate by hand into small, finely-chopped pieces, no larger than an average size chocolate chip. Place chopped chocolate and unsalted butter into food processor or metal bowl.
  3. Strain mint leaves out of cream using a fine mesh strainer. Clean out small pot to make sure no mint leaves are left. Place strained cream/honey mixture back in pot.
  4. Bring cream/honey mixture to a heavy steam, NOT a boil. It is very important for the cream to be hot enough to melt your chocolate chunks and butter, but no so hot that you cause the ganache to break and cause separation.
  5. Once cream reaches heavy steam, remove from heat and pour over chopped chocolate and butter.
  6. Pulse with food processor or whisk mixture until all the chocolate and butter are melted out and a good emulsification occurs. Finished ganache should look smooth and velvety and be only slightly warm to the touch. If butter separation occurs, simply place ganache in the fridge for a minute or two and continue blending until smooth and velvety.
  7. Pour finished ganache to desired height in silicone ice tray. Place wooden dowels or Popsicle sticks into center of each compartment. The ganache mixture should be thick enough for the sticks to stand on their own.  
  8. Place into freezer.
  9. Once Popsicles are fully frozen, pop out and enjoy!