Velvety Homemade Fudge Popsicles
These deeply cocoa-forward and velvety homemade fudge popsicles are a malt-shop inspired upgrade to the classic summer treat, using a blender emulsification for a perfectly creamy texture.
Equipment
- Medium saucepan
- Blender
- Popsicle molds or 3-ounce paper cups
- Wooden craft sticks
Ingredients
- 6 ounces good-quality chocolate, at least 54 percent cacao
- 2 cups whole milk
- ½ cup cream
- ¼ cup sugar
- 2 tablespoons unsweetened cocoa
- 2 teaspoons vanilla
- ½ to 1 teaspoon kosher salt, to taste
Instructions
Chocolate prep
- Break the chocolate into small pieces and place them directly into the blender jar.
Warm the dairy base
- In a medium saucepan, combine the whole milk, cream, sugar, and unsweetened cocoa. Whisk over medium heat until the cocoa is fully dissolved.
- Bring the mixture to a light boil, then immediately remove it from the heat.
Emulsify for that fudge texture
- Pour the hot milk mixture over the chocolate in the blender. Add the vanilla and kosher salt. Let it sit for a few minutes to allow the chocolate to soften.
- Blend until the mixture is completely smooth, shiny, and emulsified.
Mold and freeze
- Pour the mixture into eight 3-ounce paper cups or popsicle molds. Tap them on the counter to remove any air bubbles.
- If using cups, freeze for 1 hour before inserting wooden craft sticks. Freeze for a total of 24 hours until the centers are fully set.
Notes
Storage Tip: Remove the pops from the molds and store them in a heavy-duty freezer bag with the air pressed out to prevent freezer burn. They are best enjoyed within 2 to 3 weeks.
Unmolding Tip: For an easy release, run the outside of the mold under warm water for 10 to 15 seconds to slightly melt the outer edge.
Texture Tip: Sifting the cocoa powder before adding it to the saucepan helps prevent bitter clumps and ensures a silky bite.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.