Fudgesicles (Fudge Pops)

Several chocolate fudgesicles placed on a bed of ice in a white dish. Chocolate chips are in a small plate are in the foreground.

Course: Desserts, Frozen Desserts

Cuisine: North American

Prep Time: 20

Cook Time: 15

Freezing time (overnight): 8

Total Time: 8 35

Servings: popsicles (3 fl oz)

Calories: 145kcal

Author: Dini Kodippili

This recipe makes the creamiest, most deeply chocolatey homemade fudgesicles ever! These easy frozen chocolate treats have such a rich, luscious, fudgy taste, and a melt-in-your-mouth texture.

EASY - Super easy recipe, and comes together very quickly. And you can easily adjust it to your taste too! Gelatin is optional, but helps to keep the fudgesicles less messy as they melt.

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Ingredients

100 g sugar ½ cup
30 g dutch cocoa powder 3 tbsp
¼ tsp salt
420 mL full fat milk 1 ¾ cup
180 mL heavy cream ¾ cup
60 g bittersweet chocolate ⅓ cup
1 tbsp vanilla extract

Gelatin (optional)

7 g gelatin powder 1½ tsp
45 g water 3 tbsp

Instructions

Bloom the gelatin

This is an optional step. The gelatin helps to stabilize the mixture and prevents the fudgesicles from dripping too much and getting messy as they melt.
Place the water in a bowl and sprinkle the gelatin over it. Stir to saturate the gelatin, and let it sit for about 10 minutes, or until you're ready to add the gelatin to the mixture.
7 g gelatin powder, 45 g water

Make the chocolate base

Place the cocoa powder, sugar, and salt in a saucepan or pot, and whisk together to combine.
100 g sugar, 30 g dutch cocoa powder, ¼ tsp salt
Add the milk and cream to the pot while whisking the cocoa powder mixture.
420 mL full fat milk, 180 mL heavy cream
Heat this milk mixture over medium heat (or slightly higher depending on your stove). Whisk frequently as the milk heats up to dissolve the sugar and cocoa powder.
Continue to whisk as the chocolate mixture is heating, until the milk is starting to simmer or reach a gentle boil.
When the milk mixture starts to boil, remove it from the heat.
While the chocolate mix is hot, add the chocolate, vanilla, and the bloomed gelatin (if using).
60 g bittersweet chocolate, 1 tbsp vanilla extract
Whisk well until the chocolate and the gelatin are melted, and the mixture is smooth.
You can also use a stick blender to blend the chocolate mixture to get a really smooth mix.
Pour the mixture into popsicle molds. I use molds with 3 fl oz / 90 mL capacity here.
Place the popsicle sticks in the molds, along with the lids as well. If your molds don't have the ability to center the popsicle sticks, then place the mixture in the freezer for an hour or so to partially freeze the mixture. Then the chocolate mix will be thick enough to insert the popsicle sticks that will stay in place.
Transfer the filled popsicle molds into the freezer and let the fudgesicles harden completely. I prefer to let them freeze overnight.
Once frozen, unmold the fudgesicles. To do this, run the mold under hot water from the tap for a few seconds, OR dip the mold in a container with hot tap water for a few seconds, and then release the popsicles. I also like to squeeze the mold to release the popsicle from inside (as this can introduce an air pocket to break the seal inside the mold).
Serve immediately, or cover and store in the freezer for later. If you're storing in the freezer, make sure the fudgesicles are covered well with minimal contact with air inside the freezer.

Nutrition