Heaven on a stick! Creamy, cold and absolutely fabulous! Not kidding, these are one of the best things I have made…like in all time! Not that I am a food drama queen or anything :). I am making these for everyone I love! Transportation might be a problem, but I’ll work that out later. Check your mailbox my darlings…fudgesicles are in the mail!
As good as these are, they are a food photographers nightmare. It took me two batches to get it right. Oh the things I do for you guys! I thought I’d go all dark and moody with the first shot, which is totally not my style. And with my limited skills, I couldn’t pull it off. Melty yummy mess!
For the second batch I got a clue and put then in an ice bucket. Brilliant no? When they started to get a little soft I dipped the top into more dark chocolate pieces…..yay!
I love this Popsicle Maker! It makes 10 popsicles. And at only 150 calories a pop, (using 2% milk), you can have two!
To fudge pops and the people I love!
More dark chocolate? Try this Incredibly Easy Dark Chocolate Ganache Tart! Lorna Doones for the crust and a 2 ingredient filling you make in the microwave. I know! Crazy stupid easy!
Dark Chocolate Fudgesicles
Creamy cold homemade fudge pops! 10 Minutes to make!
- 1/3 cup dark chocolate, finely chopped I used dark chocolate chips, 60% cocoa
- 2/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons unsweetened cocoa powder
- 3 cups 2 % or whole milk avoid fat free
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
In large sauce pan, heat chocolate on low until melted.
Add sugar, cornstarch and cocoa powder. Stir with whisk until combined and crumbly mixture forms.
Add milk. Increase heat to medium high and continue to whisk until thick. Should coat the back of a spoon when done. About 5 minutes.
Add vanilla and butter. Let cool for 10 minutes.
Pour into popsicle molds. Freeze for at least 2 hours, best overnight.
I love this popsicle mold!
To remove popsicles easily, run mold under warm water. I usually remove all the popsicles at this point and freeze in a large zip lock bag.
Top with sprinkles or additional melted chocolate if desired.
Recipe inspired by Annie Eats!
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