While I was perusing Nomnivorous for my last Secret Recipe Club submission, I came across Emily’s recipe for choco fudge pops. I’d never tried these before. And ever since the rains ended a few days ago, the heat has picked up. We will have a month or two or crazy hot weather before winter settles in. I hope winter gets here soon, its my favorite season of them all. Anyway, I thought these fudge pops would be an ideal way to end a meal and cool off these days, so off I went to try my hand at them.
A word of caution! Proceed at your own risk!
These choco fudge pops are sinfully rich and chocolaty. True to its name it is delightfully creamy and there are so many ways to fancy them up even further. Since this was my first time trying it, I went with the basic choco-fudge and it was really good. The next time I make these I want to try dipping them in some melted chocolate and sprinkle roasted, chopped nuts or sprinkles over it like Emily did. I can’t wait. In hindsight, there is just one thing I would change – I used the slightly larger Popsicle moulds and got 4 pops out of the recipe. Like I said, these are extremely rich, so I would suggest using smaller moulds, which should yield atleast 6 pops.
Here they are just out of the freezer. This was my first time using this popsicle mould and at this stage I had my fingers crossed, hoping they would unmould easily.
It wasn’t too easy, but I managed to get the pops out. Serve them quick, it starts melting soon. Check out that delicious puddle of chocolate fudge starting to form under the pop that was taken out first.
Choco Fudge Pops
Adapted from: Nomnivorous
Yields 4 large or 6 small pops
1/3 cup sugar
1 tbsp cornflour
1 1/2 tbsp unsweetened cocoa powder
3 tbsp dark chocolate, chopped
1 1/4 cups milk
A pinch of salt
1/2 tsp vanilla extract
1/2 tbsp butter or vegetable oil (I used butter)
Place the dark chocolate in a saucepan over low heat.
When its melted almost all the way, add the sugar, cornflour, cocoa powder, milk and salt. Turn up the heat to medium and stir continuously.
In ten minutes, the mixture should have thickened quite a bit to a pudding like consistency.
Take off the heat and add the butter and vanilla and stir till everything has mixed well.
Leave it to cool a little for about 5 minutes and then pour into popsicle moulds.
Freeze for about 3-4 hours or until set. I made these one evening and left them to set overnight.