Frozen Fudge Pops

Name: Frozen Fudge Pops
Total time: 10 min
Yield: 8 small pops, fewer if larger molds are used
Ingredients: 6 ounces good-quality chocolate, at least 54 percent cacao; 2 cups whole milk; 1/2 cup cream; 1/4 cup sugar; 2 tablespoons unsweetened cocoa; 2 teaspoons vanilla; 1/2 to 1 teaspoon kosher salt, to taste

By Kim Severson

Total Time: 10 minutes, plus freezing
Rating: 4(663)
Comments: Read comments

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.

Featured in: Fudge Pop Perfection

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Ingredients

Yield:8 small pops, fewer if larger molds are used

6ounces good-quality chocolate, at least 54 percent cacao
2cups whole milk
½cup cream
¼cup sugar
2tablespoons unsweetened cocoa
2teaspoons vanilla
½ to 1teaspoon kosher salt, to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Ratings

4 out of 5

663 user ratings

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Comments

Michael in YVR7 years ago

I am a big salt lover, especially in sweet-salty combos, but I have to agree with the previous commenter that a full teaspoon of kosher salt here seems excessive. The taste, otherwise so creamy and delectable, is right on the edge of peculiar because of the saltiness.

The recipe might also benefit from a note that table salt is twice as salty as kosher so that anyone unwittingly substituting a full teaspoon of table salt would be in for a very unpleasant surprise.

Pat7 years ago

Instead of using whole milk, I used Silk Pecan Milk. It turns out great.

Elizebeth7 years ago

Yummy! I didn't have kosher salt so I used a smaller amount of sea salt and added a bit of cayenne pepper. Nectar of the Gods! Amazingly delicious!

Maghil1 year ago

Texture = icy. Not in a good way. Just like all homemade popsicles. 1 tsp of kosher salt (Diamond brand) a little too much.

JMD2 years ago

The two main brands of kosher salt have crystals that are different shapes and sizes, so equal measures by volume actually contain different weights in grams. Most recipes calling for kosher salt base the measurement on Diamond Crystal brand; if using Morton brand, a little over half the recipe amount will result in the same saltiness. Better yet, measure by weight instead of volume.

MysteryDancer2 years ago

Turned these into delicious Mexican Chocolate pops by adding 1 teaspoon of cinnamon and about 1/4 teaspoon of cayenne to chocolate pieces before pouring the hot milk over. Once the hot milk and chocolate have been combined, taste and adjust seasonings.

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