- Merrill
Loathe to let summer slip away without coming up with a frozen treat, and inspired by both Amanda's beautiful Blackberry, Rosemary and Yogurt Popsicles and this recipe for Mexican Chocolate Pops from Leite's Culinaria, I decided to try my hand at a double-layered fudgesicle. I like Mexican chocolate, but in small doses, so I started with the spiced bittersweet chocolate base from the Mexican Chocolate Pops and then added a milk chocolate layer spiked with vanilla bean to mellow things out and create a two-tone effect.
When you eat the fudgesicle, you start with the fiesty dark chocolate layer -- boosted with both cinnamon and cayenne -- and work your way down to the sweeter, more mild-mannered milk chocolate and vanilla layer, ending things on a cooling note. Of course if you like, you can just choose one base over the other, or you can leave out the spices and just go straight dark and milk. It's your fudgesicle -- I won't judge!
Adapted from Leite's Culinaria
Makes 6 to 8 popsicles
- 1 cup heavy cream
- 1 cup whole milk
- 3 ounces bittersweet chocolate, chopped
- 2 tablespoons light brown sugar
- Large pinch ground cinnamon
- Large pinch cayenne
- 3 ounces milk chocolate, chopped
- Seeds from 1/2 vanilla bean
See the full recipe (and save and print it) here.
Like this post? See Merrill's post from last week: Fresh Peach Tartlets
Photos by William Brinson
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merrill
I'm a native New Yorker with over a decade of experience as a private chef, cooking instructor and food writer/editor; I have a culinary degree from Le Cordon Bleu, as well as a highly practical BA in Comparative Literature (Italian and English). I live with my husband and daughter in Park Slope, Brooklyn, where we visit the farmers market most weekends.
Some past articles from this author you'll love:
A Potluck Lunch
Make-Ahead Meals
Feeding a New Family
25 Comments on Two-Tone Fudgesicles:
These sound and look amazing. When I finish my Mango Pops, I will clean out the molds and make a batch. I'll let you know what I think.
Can you please tell me where to buy the popsicle holder.....
Merrill is a co-founder of food52.
added 8 months agoSee this recent foodpickle thread for more info: http://www.food52.com/foodpickle/7755-a-question-about-a-recipe-two-tone-fudgesicles
I love fudgesicles too; especially since I might add just a touch of adult beverage to them. Think Kahlua!
I have a similar mold that I got from Amazon and it's worked very nicely. A bit more expensive but it's metal and sturdy and I use it a fair amount:
http://www.amazon.com/ONYX-Stainless-Steel-Popsicle-Mold/dp/B003R4AHTK/ref=pd_sbs_k_6
Merrill is a co-founder of food52.
added 8 months agoLove that! For anyone who can't find Amanda's molds, yours seem like a great substitute.
OOOHH, love frozen popsicles. we used to get kulfi frozen on sticks outside the school, sneakily buying these without getting caught by the supervising nuns was part of the fun...Where could I pick one of these molds?
Merrill is a co-founder of food52.
added 8 months agoSee the foodpickle thread mentioned above!
Can't! Theobromine wrecks havoc with me. Can't have caffeine either. Sob.
OUCH... my sympathies...
Merrill is a co-founder of food52.
added 8 months agoBummer!
So beautiful. I miss chocolate so much.
Merrill is a co-founder of food52.
added 8 months agoThanks! You don't eat chocolate anymore?
gbheron, Smitten Kitchen featured a fudgesicle recipe that uses only milk. I tried it & it was delicious (not at all icy), but there's a little butter in that recipe that might serve the same function as the cream? Anyway, here it is for comparison: http://smittenkitchen.com/2011/06/fudge-popsicles/ Fiveandspice, I also loved learning how easy it is to make homemade fudgesicles!
I've made these as well - totally delicious and not a bit slushy. Also I believe the cornstarch helps the pops stay smooth? Deb addressed it in the comments.
Merrill is a co-founder of food52.
added 8 months agoGlad to know about these. Thanks for sharing!
What do you think would happen if you skipped the cream and used only milk? Would it be ice crystal city?
Merrill is a co-founder of food52.
added 8 months agoI think they might be pretty icy -- but it never hurts to try!
I love fudgesicles, this recipe takes a classic and adds a twist. I think half Mexican and half milk chocolate is perfect.
Merrill is a co-founder of food52.
added 8 months agoThank you!
I absolutely love these! They're going near the top of my "to cook" list!
Merrill is a co-founder of food52.
added 8 months agoThanks!
Where oh where did you find that popsicle maker? I would love to have one but I want be able to use popsicle sticks so that I can make a batch and move them to another container and start another one. So many of the ones I find are 2 part deals with a special base piece. Thanks in advance!
Merrill is a co-founder of food52.
added 8 months agoIt's Amanda's -- and I totally covet it! I'll ask her where she got it.
Wow. Are fudgesicles really that easy? I always assumed you had to make something custardy. This is a dangerous thing to know! I have such fond, fond memories of getting fudgesicles as a very special treat when I was little.
Merrill is a co-founder of food52.
added 8 months agoYes, they're that easy!
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