Double Chocolate Frozen Fudge Pops
Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.
Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.
- Carbohydrate 20.0287980854976 g
- Cholesterol 4.76601562663513 mg
- Fat 4.12621578420471 g
- Fiber 0.678410010614988 g
- Protein 1.08112646994391 g
- Saturated Fat 2.49610578927526 g
- Serving Size 1 1 frozen fudge pop (35g)
- Sodium 49.8619500759319 mg
- Sugar 19.3503880748826 g
- Trans Fat 0.241924106397045 g
- Calories 117 calories
Step-by-step
- Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
- Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.
Scaling Up Or Down Safely
The ingredient list hides how easily this base multiplies for larger batches without altering the final structure. When doubling the volume from 2 1/2 cups of whole milk to 5 cups, keep the cornstarch ratio strictly proportional at 4 tablespoons to ensure adequate thickening. Undershooting the starch leaves a watery slush instead of a solid pop. Conversely, cutting the recipe in half requires watching the saucepan closely because smaller liquid volumes evaporate and thicken much faster over medium heat.
Managing Texture Mechanics
Achieving a dense mouthfeel relies entirely on gelatinizing starches completely before chilling the liquid down. Whisking the cocoa powder, sugar, and cornstarch together thoroughly prior to introducing the dairy prevents clumping. As the mixture approaches a simmer on the burner, watch for large glossy bubbles breaking the surface, which signal that the starch has fully hydrated and locked in the dairy's moisture. Failing to reach this precise visual cue results in a grainy, icy texture once frozen.
Freezing And Yield Dynamics
Standard popsicle molds typically hold roughly one-third cup of liquid per cavity, making this specific batch size ideal for exactly eight standard servings. Transferring the thickened, cooled chocolate base into molds requires leaving about a quarter-inch of headspace at the top because liquids expand slightly during freezing. Keep the filled molds undisturbed in the freezer for a full four hours at 0 degrees Fahrenheit or lower to guarantee clean extraction from the plastic housings.
