When I made these fudge pops for the first time I thought that they were the best “fudgsicles” I had ever had. This time I had the same experience. 🙂 They taste like chocolate ice cream– but so easy to make!
A popular tourist destination in New York City is a restaurant named Serendipity– tons of people go there to eat frozen hot chocolate. Although I have never been, I think their special dish must taste just like these fudge pops. They are essentially frozen hot chocolate- cocoa, sugar, cream, and milk cooked and frozen. These are a much smaller, more waistline friendly version. DELICIOUS!!! I saved us a trip to the Upper East Side! 🙂 This recipe was adapted from Everyday Food. I used half and half instead of milk and cream.
Yield: Makes 8 to 10 pops
- 2 tsp cornstarch
- 1 1/2 cups whole milk, divided
- 1 1/3 cups heavy cream (or substitute equal amounts of half and half)
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp coarse salt
- 2 tsp vanilla extract
- In a 2-quart saucepan, whisk together cornstarch and 2 tablespoons milk until smooth.
- Whisk in remaining milk, cream, sugar, cocoa and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
- Transfer to a large liquid-measuring cup and stir in vanilla.
- Pour into eight to ten ice-pop molds and insert ice-pop sticks.
- Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.