December 9th, 2015
By LeeAnne Wright
From the Summer 2010 print edition.
Combine 1/4 cup butter and granulated sugar in a bowl and set over a pot of simmering water, stirring until butter has melted.
Whisk in egg and stir until mixture has thickened, about 5 minutes.
Remove from heat and stir in chocolate cookie crumbs, walnuts and coconut.
Spoon heaping teaspoons of mixture and form in to 1-inch discs. These will be the bases of the pops. Chill while making next layer.
For the filling, cream together 1/4 cup butter, crème fraiche (or whipping cream). Mix in custard powder and icing sugar, adding additional cream if mixture is too stiff.
Mound 1 tablespoon of the filling over the chilled discs. Chill in the freezer until firm and then insert a lollipop stick into the middle of the filling.
Melt chocolate chips in a bowl over a pot of simmering water. Stir in 2 tbsp butter and mix until combined.
Dip each pop into chocolate and let excess drip off. Set on rack to harden and then transfer to freezer until ready to serve.