Monday, August 1, 2011

Fudge Popsicles

Who knew making childhood favorites like "fudgsicles" into gourmet adult treats would be as simple as making ganache? I sure didn't. Or at least I didn't even think about how to go about making these until I saw them in the store the other day and decided to make some at home.
First I thought about making a pudding base and freezing it, but this way was much faster and resulted in a perfectly rich and creamy texture.
My brother got me these awesome popsicle molds for my birthday and shame on me for not using them sooner. The molds I have now are in this weird rocket shape with a plastic handle that I just don't think have the right look for some popsicles. So I am excited to have these molds with traditional wooden stick holders. At this point you are wondering why I get excited about weird things like the shape of popsicle molds so I will just continue with the recipe...

Creamy, frozen fudge popsicles made with dark chocolate, coconut milk and sweet oat milk.

Fudge Popsicles
makes 10 popsicles
1 cup oat milk, divided
2 tbl cocoa powder
1-13oz can coconut milk
2 tbl organic cane sugar
8 oz 58-65% chocolate, finely chopped
1 tsp vanilla
pinch of sea salt

In a small pot over no flame, combine 1/4 cup oat milk and the cocoa powder. Whisk into a smooth paste. Once no more clumps remain, add the remaining 3/4 cup of milk, coconut milk and sugar. Turn the heat on medium and cook until the milk scalds. Do not boil!
Remove from heat and add the chocolate. Whisk until the chocolate has melted and the mixture is smooth. Stir in the vanilla and sea salt. Pour into popsicle molds and freeze.


  1. Do we need to use sugar? I wonder if I could use Stevia instead. Also wondering if I could adjust the recipe for raw cocoa nibs instead of the dark chocolate.


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