These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well-emulsified in a blender. These will melt quickly so enjoy them right out of the freezer.
Ingredients
- 6 ounces good-quality chocolate, at least 54 percent cacao
- 2 cups whole milk
- ½ cup cream
- ¼ cup sugar
- 2 tablespoons unsweetened cocoa
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- Nutritional Information
Nutritional analysis per serving (8 servings)
220 calories; 14 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 3 grams protein; 26 milligrams cholesterol; 325 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 small pops, fewer if larger molds are used
Preparation
- Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
- Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
- Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.
10 minutes, plus freezing
Dining and Cooking