Directions:
- Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.
- Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
- In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.
- Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
- Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
- Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.
- Do Ahead: Stored in an airtight container, the fudge pops will keep for up to 2 weeks in the freezer.Above and Beyond: This recipe works well in any ice-pop mold, but if you want to create a miniature edible Ellsworth Kelly sculpture in your home, see Resources to order the silicone ice-pop molds we use at the café. Resources: Medium ice-pop molds (4-ounce capacity):
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.99 Kcal (126 kJ) | ||
| Calories from fat | 16.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 6.14mg | 2% | |
| Sodium | 269.44mg | 11% | |
| Potassium | 23.11mg | 0% | |
| Total Carbs | 2.25g | 1% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 221.07 Kcal (926 kJ) | ||
| Calories from fat | 121.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 3% | |
|---|---|---|---|
| Cholesterol | 45.26mg | 2% | |
| Sodium | 1986.42mg | 11% | |
| Potassium | 170.34mg | 0% | |
| Total Carbs | 16.55g | 1% | |
| Sugars | 9.26g | 5% | |
| Dietary Fiber | 0.55g | 0% | |
| Protein | 1.98g | 1% | |
| Vitamin C | 2.1mg | 0% | |
| Iron | 0.2mg | 0% | |
| Calcium | 56.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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