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Recipe: #13384

July 26, 2014

"Velvety smooth and deeply, darkly chocolaty. They melt in the most luxurious way possible, which is especially nice for those of us with sensitive teeth They are the ideal of what a fudgsicle should be and 100% better than the frozen store-bought ones that has a ton of preservatives! Makes about nine 2 1/2-ounce fudgsicles"

Original is 9 servings


  • Serving Size: 1 (69.2 g)
  • Calories 152.3
  • Total Fat - 6.5 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 20.9 mg
  • Sodium - 179.3 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 18.1 g
  • Protein - 2.7 g
  • Calcium - 44.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Whisk together in a saucepan: sugar, Dutch-process cocoa powder, cornstarch and salt, then whisk in milk and cream. Over medium heat, bring to just under a simmer, whisking constantly. When the mixture thickens. Remove from the heat and whisk in chopped bittersweet or semisweet chocolate and vanilla.

Step 2

Pour the mixture into popsicle molds, small paper cups, or tall, thin glasses. Cool completely before freezing. If using a popsicle mold, you can set it in a large bowl of ice water to cool it rapidly, or you can simply place the molds in the refrigerator to cool before freezing.

Step 3

When the mixture is cool, place in the freezer to cool completely. If you have a mold with a tight-fitting lid, you can insert the popsicle sticks before freezing. Otherwise, allow the mixture to freeze until slushy, about 2 1/2 to 3 hours, the insert popsicle sticks and freeze completely.

Step 4

To unmold, dip the molds in cool water until the fudgsicles release easily. Because these pops are a bit melty, I like to place them in a single layer on a parchment or wax paper-lined baking sheet and place them in the freezer until solid.


No special items needed.

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