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Fudge pops

By

Rate this recipe 3.9/5 (16 Votes)

Ingredients

  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 2 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1/4 cup miniature semisweet chocolate chips

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

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Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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