Last time I made cranberry maltose lollipops and found that they were almost inedible because they were too sticky. This time, let’s be more honest and put in some effort. However, I am lazy and found chocolate powder to make it.
Chocolate powder: 5g (too much 75g will form a ball, I should have used 10-15g, but my chocolate powder has been too long, and the water absorption is not good, so it is successful when it is hit right. If it is a newly opened chocolate powder (The water absorption is too good, put 5g or less first, and be sure to keep the last paste with fluidity, and don’t form a group)
cream cheese: 75g
whipped cream: 70g
Halal gelatin powder: 7g
Melt the cream cheese in heat-insulating water, then pour whipped cream and sugar into it, continue to heat-insulate and mix well, then slowly add chocolate powder, first put about 5g, make sure it is mushy and fluid, not a dough shape. Finally, pour in the halal gelatin powder and mix well. Stir well and stuff it until the chocolate paste becomes fine, then pour it into the mold. Put it in the freezer for about 2-3 hours and it will harden, then demold, and then you can put it in the ordinary refrigerator.
I originally used cold water to soak the halal gelatin powder, because other people use gelatin sheets to soak and soften. Later, I added cold water to soak the gelatin powder and it quickly became a paste, so I don’t need to use the powdered one. You can try pouring it directly into the cream cheese paste.
Children like to eat it, but I don’t think it’s sweet enough, maybe it’s because the chocolate powder I used is a bit astringent, next time add more sugar, or make it.