Pops: In a medium-sized saucepan, whisk together the sugar, cornstarch,
cocoa powder, and salt. Whisking constantly, slowly add about 1/3 cup (80 ml) of the milk
until you have a thick paste. Then whisk in the
remaining milk, cream, and chopped chocolate. Place over medium
heat and bring just to a simmer. Cook, stirring constantly, until the
mixture thickens to the consistency of mayonnaise (about 2
minutes). Remove from
heat and add the vanilla extract and butter, stirring gently with a rubber
spatula until the mixture is smooth.
4 popsicle molds
and freeze for about four hours (or overnight)
or until frozen.
Makes four Frozen
Fudge Pops (each 1/3 cup (80 ml)).
Note: This recipe
can be doubled to make eight Frozen Fudge Pops.
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Frozen Fudge Pops Recipe:
1/3 cup (65 grams) granulated white
1 tablespoon (9 grams) cornstarch
tablespoons (14 grams)
cocoa powder (regular or Dutch-processed)
1/8 teaspoon salt
1 cup (240 ml/grams)
milk (whole (full fat) or 2% reduced fat)
1/4 cup (60 ml/grams) heavy
cream (35-45% butterfat content)
1 1/2 ounces
(1/4 cup) (45 grams) semisweet
chocolate, finely chopped
(4 grams) pure
1/2 tablespoon (7
butter, at room temperature (cut into small