6
Jul

Dark Chocolate Fudge Pops

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It seems everyone has some form of a fond memory of enjoying a frozen treat when the Summer days are at their hottest.

You must remember the infamous ice cream truck. The one that drove around the neighborhood daily during the Summer months blaring it’s catchy tunes on repeat through blown speakers.  A siren song of sorts, luring children from every park or playground for miles around. The truck, full of icy confections, would set off panic through the neighborhood children in fear of being too late and missing their chance the consume a bomb pop, push-pop or the creamy fudgsicle.

Have the ice cream trucks gone extinct? Since having my son two years ago, I always have an ear open for that identifying music, but have yet to hear it. Regardless, we wouldn’t be able to partake in the consumption, so I try to make things like ice cream to fulfill the need from time to time.

I was making chocolate pudding the other day and decided that it would make the perfect fudgsicle. I had just impulsively bought some cheap popsicle molds from Ikea (I’m buying these BPA free ones for future uses), so I gave it a try. I also plan to use this watermelon mint lemonade as a popsicle as well!

The fudge pops turned out utterly decadent. They’re smooth and velvety, and melt in your mouth like an ice cube on the hot summer pavement.

*For those that are egg-free, you can make these without the yolks but they won’t be quite as creamy. You may also need to let them sit at room temperature for a little longer before they’re soft enough to consume.

Shared with Slightly Indulgent Tuesdays

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Dark Chocolate Fudge Pops

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6 pops

Ingredients:

Instructions:

  1. Soften the gelatin by placing it in a small bowl with the vanilla extract.
  2. Warm the coconut milk over medium-high heat for 6-7 minutes, being careful not to let it boil.
  3. Whisk the egg yolks, maple syrup, and salt in a small bowl.
  4. Slowly pour the hot coconut milk into the egg mixture, whisking continuously to temper the eggs.
  5. Pour the entire liquid mixture back into the pan, and continue cooking over medium-high heat for 6-8 minutes while stirring constantly. You don’t want this mixture to boil and it should be thick enough to coat the back of a spoon.
  6. Pour the softened gelatin and vanilla into the pan and whisk vigorously until the gelatin has completely dissolved, about 2 minutes. Remove from heat, and pour the mixture into a glass bowl. *If you notice a few small lumps, pass it through a mesh strainer prior to pouring it into the bowl.
  7. Stir in the chopped chocolate until it is incorporated and smooth, then let the pudding cool for 20 minutes at room temperature.
  8. Pour the pudding into popsicle molds and freeze for at least 6 hours until solid.
  9. Enjoy!
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  • ‘Asa

    What is the best brand of unsweetened chocolate to use? Seems like everything has soy lecithin in it!

  • Jenalyn

    You might try a little avocado? But she said you could try without eggs but that it would be more Icy than creamy.