Dark Chocolate Fudgesicles – Chocolate fudge pops kicked up with dark chocolate! Easy to make and perfect all year long and at only 150 calories each…i’ll take two!
Heaven on a stick! Creamy, cold and absolutely fabulous!
Not kidding, these Dark Chocolate Fudgecicles 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!
Batch number two. Ice bucket. Brilliant!
When they started to get a little soft I dipped the top into more dark chocolate pieces…..yay!
We love this Popsicle Maker! It makes 10 popsicles. Two a day for 5 days…
Can I use non-dairy substitutions to make these Dark Chocolate Fudgcicles?
- Yes. Almond milk and soy milk work but the pops get a little more firm and a lot less creamy. There simply isn’t enough fat in either. But yes, you can if you must :).
What other add-in’s could I use in these fudgcicles?
- chopped nuts
- chopped maraschino cherries
- chopped cookies
To fudge pops and the people I love to make them for!
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
- 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 salt, 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.
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you should you chose to purchase that linked item. We only link to items we know and trust. Clink!