| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 5 min |
| Yield: | approximately 8 fudgepops, depending on their size |
Ingredients
- 8 ounces bittersweet chocolate, chopped fine
- 12 ounces (1 1/2 cups) heavy cream
- 8 ounces (1 cup) whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Special Equipment: Icepop molds
Instructions
- Place chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 306 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 32 mg |
Reviews
Wonderful tyvm
I used milk chocolate chips, as that is what I had on hand, and I only had 1 cup of heavy whipping cream, but they turned out amazing. I used my emersion blender to mix the milk and cocoa and then again to mix in the melted chocolate. They turned out velvety and delicious.
The fudge pops turned out great with 2-4 teaspoons of sugar added. I used half teaspoon if Truvia (equals 4 teaspoons). Perhaps with semisweet chocolate chips you wouldn’t have to add any sweetener.
these were delicious! i substituted milk chocolate chips for the bittersweet chocolate because that’s what i had on hand. also, i was worried the kids wouldn’t like them if they had bittersweet chocolate… especially after reading some of the other reviews.
***to those of you that say these came out grainy, you have to make sure that the milk and cream mixture doesn’t boil before you add it to the chocolate. you’re looking for a BARE simmer. if the milk is too hot, your chocolate will be scorched. scorched chocolate=grainy texture.
The first time I made these, I couldn’t find bittersweet chocolate at my local megamart, so I bought semisweet. Mixing the ingredients was super easy. However, the popsicles came out really grainy, even though the mixture was velvety smooth when I poured it in the molds. And I thought they were a little too bitter (and I am a chocoholic). This time I bought straight up milk chocolate, melted it in the microwave, then poured the milk on it, and I am going to refrigerate them over night and then put them in the freezer. Maybe that will help with the texture? I was kind of disappointed with this recipe, even though they are still really good, just missing the velvety smooth texture.
I followed the recipe exactly and they came out grainy and gross. They aren’t sweet at all (is the recipe missing sugar?). I’ve even seen the episode with Alton Brown making these. The cocoa seems to be suspended in the mixture and the texture is strange. It was all blended and smooth before freezing.
I followed the recipe exactly…even weighed my ingredients (Alton would be proud). I used Giardelli bittersweet chocolate. They turned out way too bitter. I have 7 fudgepops in the freezer now that nobody will eat. Has anyone tried these using semi-sweet chocolate?
i think people that didn’t like them, don’t know how to cook
While these had an incredible chocolate taste, they were a bit grainy. My husband thought it was caused by the cocoa powder. I used Dutch process unsweetened cocoa powder, so maybe regular cocoa powder will produce a smoother result. Anyone have a recommendation? I will definitely try these again.
These popcicles are awesome and alton brown is awesome they are just really chocolattey but there amazing.