Pimping Pops

12 pure pop minis

60gm freeze dried strawberries or raspberries

60gm freeze dried mango

100gm macadamias

4tbs brown sugar

50gm butter

1ts salt

1ts dried chilli

200g thick cream

200gm dark chocolate

method

Roughly chop the dark chocolate and place in heat proof bowl. 

Heat the cream until almost boiling and pour over chocolate. Allow this to stand, no stirring for 4-5mins!

Then stop till smooth with a whisk. 

This can be stored and re warmed when needed. 

Melt the butter and combine with the macadamias, sugar, salt and chilli. 

Place on a paper lined tray and roast for aprox 10mins on 120’c being careful not to burn them. 

Allow them to cool, then crushing them in a food processor. 

Use a food processor to crush the freeze dried fruit too. 

Serve pops unwrapped in an ice bucket with condiments to add individually.

PHOTOGRAPHED BY William Meppem