Sunday, June 9, 2013

Intensely Chocolaty Fudgesicles

(6 -  1/2 cup ice pops)


A few weeks ago a neighbor gave me a set of popsicle molds. They were larger than what she expected and in the meantime she's managed to find some with a smaller capacity. These hold half a cup of liquid each.

I hadn't really thought much about making my own popsicles, but since getting this set I haven't been able to stop. There have been a few times I've had a new mixture ready to freeze before I even finished eating the previous batch! Up to now, these creamy fudgesicles by far have been my favorite. They are intensely chocolaty, so much better than anything you might hope to find at the store.

2 cups milk, I used 1%
1 tbsp cocoa powder, I used Hershey's Special Dark
1 tbsp corn starch
1/3 cup half & half
1 cup, plus 2 tbsp bittersweet or semisweet chocolate chips 

Pour the milk into a saucepan. Combine the cocoa powder and cornstarch in a small bowl and whisk in the half & half until you have a smooth lump free mixture. Whisk this into the milk and place the saucepan over a medium flame.

Bring the mixture to a simmer and keep stirring or whisking for about one minute. Remove the pot from the stove.


Whisk in the chocolate chips until they are completely melted. Pour the warm chocolate mixture into the molds. After they have cooled, put the handles in place. Freeze them until they are solid; at least 4 - 5 hours.

To serve, run each one carefully under hot water until you can wiggle the fudgesicle out of its mold.

2 comments:

Buttoni said...

I have those very same molds. I, too, find the possibilities for flavors for ice cream bars and popsicles are limitless.

Inside a British Mum's Kitchen said...

These sound fantastic! Got to get myself some Popsicle molds !!
Mary x

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