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.
Find it online: https://moderateposh.com/homemade-fudge-pops/