2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped
2 cups heavy cream
3 (1.5 ounce) bars Godiva Dark Chocolate,
1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and
1 cup almonds, toasted and chopped*
Heat milk in saucepan over medium heat until it comes to a boil.
Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored.
Add one-third of hot milk to yolk mixture, whisking constantly.
Pour egg mixture
back into saucepan. Continue cooking over medium heat, stirring constantly, until
mixture coats the back of a spoon. Do not boil. Remove from heat.
Add chopped chocolate
and stir until smooth.
Pour into metal bowl and cool.
Stir in vanilla extract and
Freeze for 4 hours.
Cut off top of each juice drink box and place on a baking sheet in freezer.
the chopped chocolate, cherries and almonds on baking sheet in freezer.
When the chocolate custard mixture is semi-frozen, turn into food processor bowl.
Cover and process until slushy. Stir in frozen chocolate, cherries and almonds.
Divide mixture into 8 juice drink boxes, filling to the top.
Place in freezer for
Insert popsicle stick in each and freeze for 3 hours more.
* To toast almonds, spread on baking sheet. Bake at 350 degrees F for 8 to 10
minutes or until toasted.