Good Eats Fudgepops
- Level: Easy
- Yield: approximately 8 fudgepops, depending on their size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 306
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 61
- Sodium
- 32
- Total: 4 hr 20 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 5 min
Ingredients
8 ounces bittersweet chocolate, chopped fine
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Special Equipment: Icepop molds
Directions
- Place chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.