Noir Glacé
Cooking Time
Prep Time
Difficulty
Cuisine
Noir Glacé is a rich, elegant frozen treat where the smoothness of a chocolate-based mixture blends with vanilla and a hint of rum for a perfectly creamy bite. The preparation is simple yet refined, bringing out the full intensity of dark chocolate in a deeply satisfying ice cream bar.
To make these, you’ll need popsicle molds (also called ice cream bar molds). They’re easy to find online or in specialty kitchen stores. I personally use molds from the brand Silikomart: flexible, durable, and easy to unmold, they create a clean, professional look. Once the sticks are in place, just pour in the mixture and let it freeze.
To finish, the bars are dipped in a glossy dark chocolate shell with chopped walnuts or almonds. A touch of neutral oil helps keep the coating slightly soft and not overly brittle. The contrast between the creamy center and the crisp shell is simply irresistible.
One extra tip: if you have a kitchen thermometer, let the melted chocolate cool to about 30–32 °C before dipping the bars. This prevents the warm chocolate from melting the frozen surface. No thermometer? Just touch the bowl with your fingers — it should feel warm, not hot. Then dip, let set… and enjoy!
Noir Glacé
Equipment
- 1 popsicle molds
Ingredients
Base:
- 200 ml full-fat coconut milk (from a can, well-shaken)
- 100 ml plant-based milk (oat, soy, or almond)
- 80 g dark chocolate (70%)
- 3 tablespoons unsweetened peanut butter
- 2 tablespoons maple syrup (or more, to taste)
- 1 tablespoon dark rum (or other neutral alcohol)
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch of salt
Optional coating: chocolate & chopped nuts
- 200 g dark chocolate (at least 70%)
- 20 g neutral oil (sunflower, grapeseed, or mild canola)
- 35 g chopped walnuts or almonds
Instructions
Prepare the chocolate base:
- In a small saucepan, gently heat the coconut milk and dark chocolate pieces over low heat. Stir continuously until the chocolate has melted and the mixture is smooth.
- Remove from heat and let cool for 5 to 10 minutes to avoid overheating the next ingredients.
Add the remaining ingredients:
- Dissolve the cornstarch in the cold plant-based milk and pour it into the slightly cooled chocolate mixture.
- Gradually add the peanut butter, maple syrup, rum, vanilla, and salt.
- Blend thoroughly (2 to 3 minutes) using a blender or immersion blender until the texture is perfectly smooth and glossy.
- Taste and adjust sweetness if needed.
Prepare the popsicles:
- Insert the sticks into the molds, then pour the mixture into each cavity.
- Place in the freezer for at least 6 hours (preferably overnight).
Prepare the coating:
- Melt the dark chocolate in a double boiler over low heat. Once fully melted, stir in the neutral oil.
- Add the chopped nuts and mix well.
- Let the mixture cool slightly (around 30–32°C) before using.
Coat the popsicles:
- Remove the frozen popsicles from the freezer. Dip them quickly into the chocolate coating (or spoon the chocolate over). The coating will harden within seconds.
- Place the coated popsicles on a baking sheet lined with parchment paper.
Freeze again:
- Return the popsicles to the freezer for 15 to 30 minutes to fully set the coating.
- Store in an airtight container in the freezer.
A recipe proposed by Maison Marmite
