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You will need popsicle molds or 6 each 3 oz. paper cups and 6 popsicle sticks (which you can purchase at any craft store including fancy cut ones).
Place chopped chocolate into a medium glass mixing bowl. Set aside.
Combine cream, milk, and cocoa powder in a medium saucepan over medium heat and whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate.
Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted and then whisk in the vanilla extract. Divide mixture evenly in the molds and place in the freezer and freeze for at least 4 hours.
If you are using cups and sticks instead of molds, place sticks in center of cups after about and hour and a half of placing the cups in freezer so the sticks will remain centered.
By Deeli from Richland, WA
By
07/19/2009
This recipe sounds great! I love fudge pops (yes I'm a grownup) and the idea of making them without extra sugar or unpronounceable ingredients is very appealing. I will definitely be trying this. Thanks!
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Jul 09, 2009)Fudge Pops
In a saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook and stir for 2 minutes. Cool for 30 minutes, stirring several times. Fold in cream. Pour into molds or small paper cups. Freeze until partially frozen; insert wooden sticks or plastic spoons into center of pops. Freeze until firm, about 3-4 hours. Makes 13 servings.
By Robin from Washington, IA
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