We made fudge pops the other day, and they were good. If one considers the ingredients we used, the goodness is apparent. Here's the recipe, in case you want to try a bit of frozen heaven before summer comes to an end.
Alton Brown's Good Eats Fudge Pops
(We made 9 pops with this recipe.)
8 ounces bittersweet chocolate, chopped fine
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Special Equipment: popsicle molds
1 Place chopped chocolate into a medium glass mixing bowl. Set aside.
2 Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. 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. Whisk in the vanilla extract.
3 Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.