1. The preparation materials are shown in the figure.
2. Put 40 grams of chocolate in 100 grams of whipped cream and melt it in water. (The water temperature is around 50 degrees).
3. The melted chocolate is packed in a piping bag and placed in the refrigerator for 20 minutes.
4. Cut pitaya into pieces and put it in a food processor to make juice.
5. Add 500 grams of whipped cream to 40 grams of sugar and beat to nine to distribute.
6. Pour the dragon fruit, stir evenly, and put it into a piping bag.
7. Squeeze the prepared cream and fruit paste into the mold, squeeze it for 5 minutes, then put it in the refrigerator and freeze for 30 minutes.
8. Then take out and squeeze the chocolate. (How much depends on personal preference).
9. Then squeeze the creamy fruit paste into the mold, and it is 9 minutes full.
10. Put the kiwi slices on the surface, cover and put in the refrigerator to freeze for 24 hours.
11. It tastes softer, not as hard as popsicles.
12. The dark chocolate filling is also very flavorful.
