Happy Labor Day!
I awoke before 6am, and after reading emails and a few blog posts, I remembered the fudgesicles I had whipped up yesterday afternoon. So yes, at 6:30 a.m., I ate a fudgesicle. Oh-so-very healthy of me, huh?
And it tasted yuuuuuuuuuuuuuuumy!
I’m using a HUGE amount of willpower right now to not eat another. And another. ‘Cause I easily could.
I took one bite, then a second, followed by a third. I really wanted to devour it pronto. But I made myself stop long enough to snap a quick picture. Luckily it came out okay enough to share on the blog. And then I promptly devoured the remaining frozen treat!
It has taken me over a year to find a fudgesicle recipe that I like. This one works. And it works well. The others tasted grainy, powdering, chalky… But this one? Creamy. Rich. Decadent.
And it uses NO added sugar. None. Can you believe that? I’m still stunned by that one. Granted, the chocolate has sugar in it, but not one spec of added sugar to the ingredients list. So cool.
Heavy whipping cream plus milk plus a bit of cocoa plus finely chopped chocolate and a bit of vanilla. That’s it. Only that. And it produces a rich, chocolatey scrumptious frozen treat. I’m in awe right now. And so darn excited.
And really annoyed that my impatience last night caused me to lose one of the fudgesicles. I pulled the cap off the popsicle mold only to have the not-yet-frozen chocolate spill ALL OVER the kitchen floor. Into far corners. Little dots of chocolate mess speckling the tiles. Not happy. About the mess. And now about losing a darn yummy fudgesicle.
I had planned to use a bar of Ghirardelli baking chocolate in this, but I only had chocolate chips in the pantry. And I grabbed the container of Hershey’s Dark Cocoa so I used that. Both worked out just fine. Very fine, actually.
So, I guess we can call this a Dark Chocolate Fudgesicle. Or maybe Darn Delicious Dark Chocolate Fudgesicle.
I just had a thought. Is “fudgesicle” a brand name? If so, then I guess I should label these fudge pops instead?
Dark Chocolate Fudge Pops
- 8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli Bittersweet Chips, which are 60% cacao)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2 tbsp. unsweetened cocoa powder, sifted (I used Hershey’s Dark Cocoa)
- 2 tsp. vanilla extract
- optional: pinch of Kosher salt
- ice pop molds (I use Tovolo brand)
- Finely chop the chocolate, then place in a 4-cup (or larger) bowl with a spout (makes pouring into the pop molds much easier).
- In a medium saucepan, combine cream, milk, and sifted cocoa (to break up lumps). Place over medium heat, whisking until cocoa dissolves and mixture comes to a simmer. If you go beyond a simmer, you risk creating a grainy texture for the pops.
- Remove from heat; pour over the chopped chocolate and allow 2-3 minutes to pass before mixing. Then whisk gently until the chocolate melts and is thoroughly mixed in.
- Add the vanilla and mix.
- Pour the mixture into ice pop molds and place in freezer until solid.
- To unmold, place pop in lukewarm water for 1-2 minutes until it easily releases from mold. Now, enjoy every last rich and decadent bite!