Caramel Wibble Mousse Magnum Surprises

1Prepare the caramel wibble mousse: In a medium saucepan, whisk together egg yolks (3 large), sugar, and milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in caramel sauce (150 g) and vanilla extract (1 teaspoon). Let cool to room temperature.

2Meanwhile, whip the chilled heavy cream (200 ml) in a cold bowl until soft peaks form. Gently fold the cooled caramel mixture into the whipped cream until fully combined and smooth. Refrigerate the mousse while preparing the chocolate coating.

3Prepare the chocolate coating: Melt the white chocolate (150 g) and butter together in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.

4Pour a thin layer of the white chocolate (150 g) mixture into the bottom of each silicone Magnum-style ice pop mold. Insert the wooden sticks and freeze for 15 minutes until the chocolate layer is firm.

5Fill each mold with the caramel wibble mousse, leaving about 1 cm space at the top. Freeze for 2 hours or until the mousse is fully set.

6Melt the milk chocolate (150 g) in a heatproof bowl over simmering water until smooth. Remove the ice pops from molds by briefly dipping the molds in warm water to loosen them, then carefully unmold.

7Dip each frozen mousse pop into the melted milk chocolate, (150 g) allowing excess to drip off. Place on parchment paper and immediately sprinkle a pinch of salt (Pinch) over the chocolate coating. Freeze again for 30 minutes to set the chocolate shell.

8Serve the Caramel Wibble Mousse Magnum Surprises chilled. For best texture, allow to sit at room temperature for 2-3 minutes before eating.