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Fudge Ice Pops

By Andrew Chase

Fudge Ice Pops

 

Fudge Ice Pops, page 94, 200 Best Ice Pops Recipes by Andrew Chase


Makes about 3 cups (750 mL)

9 to 12 ice pops

 

These ice pops are rich and chocolate-fudgy, definitely a step up from the commercial treat, but they still retain the youthful spirit of a fun indulgence

Tip: Tapioca flour is often called tapioca starch. They are identical products.

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21?4 cups    milk                                                    550 mL

1 tbsp        tapioca flour (see Tip above)               15 mL

1?2 cup        unsweetened cocoa powder          125 mL

2 oz           semisweet chocolate, chopped            60 g

3?4 cup        sweetened condensed milk             175 mL

3?4 tsp         vanilla extract                                       3 mL

1.   In a saucepan, whisk together milk and tapioca flour, then whisk in cocoa. Whisking constantly, bring to a boil; reduce heat and simmer, stirring often, for 5 minutes. Remove from heat and whisk in chocolate, until melted, thoroughly incorporated and smooth. Stir in condensed milk and vanilla. Set aside to cool.

2.   Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.