1 large ripe banana (190 g)
1 ½ cups milk
¼ cup Milo
1 cup dark baking chocolate
40 g Copha, chopped
- Peel and chop banana. Place in a blender with milk and Milo. Blend well until smooth.
- Pour into 6 x 125ml-capacity paper cups. Arrange on a small tray. Place in the freezer for about 4 hours, or until starting to freeze. Insert Paddle Pop sticks. Freeze overnight.
- Place chocolate melts and Copha in a medium heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat. Cool to room temperature.
- Working with one ice-pop at a time, remove from the paper cup then dip the top third of the ice-pop in the melted chocolate. Hold for 30 seconds, or until set. Place on a tray lined with baking paper and place back in the freezer until ready to serve.