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Homemade Chocolate Fudge Pops
Looking for the best homemade fudge popsicle recipe? These creamy, frozen treats use premium chocolate callets for a rich, velvety texture that puts store-bought bars to shame. These ice pops are easy to make and incredibly decadent.
When I started using couverture chocolate, I felt like a new world opened up I couldn’t go back to using regular chocolate. This opened a pandora’s box where I needed to make everything that is chocolate with couverture chocolate. As a kid, I loved the fudge bars that were found in the supermarket ice cream aisle. What if I made that, but better? What if I used couverture chocolate to make fudge pops?
These homemade fudge popsicles are so rich in creamy chocolate flavor. I use milk chocolate callets but semi-sweet and dark work well too. The ratio of chocolate, whole milk and heavy cream gives this chocolate ice pop a dense, rich, creamy texture. You can control the sugar and my recipe is just sweet enough without being too sweet. The salt really brings out all the fudgy goodness so don’t skip that.
Why Should You Make Frozen Fudge Pops at Home?
- Premium Ingredients You Can Pronounce: Chocolate callets are designed for easy melting, ensuring there are no grainy bits in your fudge pops.
- Rich Texture: These aren’t your average icy water-pops; they are dense, creamy and packed with authentic chocolate flavor.
- Simple To Make: A quick stovetop method that delivers artisan shop results right from your own freezer.
What’s in the ice pops
- chocolate
- whole milk
- heavy cream
- granulated sugar
- vanilla
- unsweetened cocoa
Frozen Fudge Popsicles
Indulgent, velvety and deeply chocolatey, these homemade fudge popsicles are the ultimate upgrade to a childhood classic. By using high-quality chocolate callets instead of standard cocoa powder or chocolate chips, this recipe achieves a superior melt and an amazing, silky-smooth texture that mimics a gourmet truffle in frozen form.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 ice pops 1x
- Category: Dessert
Ingredients
Units
Scale
- 3.5 ounces of couverture milk chocolate callets
- 1 1/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Chop the chocolate to the size of large chocolate chips, if they are not already that size, and put them in a blender. Bring the milk, heavy cream, sugar and cocoa to a simmer and immediately remove from heat and pour it over the chocolate in the blender. Add vanilla and salt and let that sit for about 3 minutes to soften the chocolate.
- Blend the mixture on low until it is smooth, about 30 seconds. The longer you blend, the more foam will develop.
- Pour the mixture into ice pop molds. This recipe makes about 2 1/4 cups is exactly enough to fill up 6 star ice pop molds from my suggested link. Freeze for 24 hours.
Notes
- This recipe makes about 2 1/4 cups and is enough to fill six Tovolo Star Ice Pop molds.
- If you are using larger ice pop molds you can adjust the recipe based on the capacity of your molds.
- You can also use 3 ounce paper cups. If using cups, place the filled cups in the freezer for about 1 hour before inserting popsicle sticks so the sticks will stand up straight. Double this recipe to make 8 cups.
Categories:
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