Fudge Pops

Scott and I spent the majority of the past weekend outside in the yard.  We lathered on sunscreen, pulled out some old baseball hats and tennis shoes, and got to work building a raised bed for our vegetable garden.  I started the seeds weeks and weeks ago and they have been ready to go in the ground for a while now.  The only thing holding us back was ordering some cedar and taking some time to pull up the sod (ahem, weeds), level the ground, and build the bed.  And what, exactly, does the garden have to do with fudge pops? 

 

Don't worry, I didn't hide any vegetables in these popsicles, although now that I think about it, maybe they could use some kale...  The connection is that the popsicle truck went by at least twice while we were building the garden.  As soon as I heard its merry little twinkle, it took quite a bit of will power to not drop everything I was doing and chase after it, dollar bills crumpling in my hand. 

I was able to resist, but the next day I was still thinking about popsicles, so I pulled out the Zoku and made a batch of fudge pops.  I've been meaning to share this recipe with you for sometime; it is my current go-to recipe when I want a chocolate fix and only a fudge pop will fit the bill.  They are a rich and creamy version of the fudge pops of your childhood, only better because you won't have to run after an ice cream truck to get one.  Happy popsicling!

Notes:
You can use whole milk or all skim milk instead of the heavy whipping cream, but the pop won't be as creamy.  You don't need a Zoku to make these - a regular popsicle mold (or a couple of juice glasses with wooden sticks or spoons) will work just as well.  The Zoku just cuts down on the waiting time.  The cocoa powder I use is Natural High Fat Cocoa from Penzeys Spices.  I chill the mixture so I can use the Zoku.  If you are using a regular popsicle mold, you could probably skip the chilling step and pour it directly into the molds, as long as the mixture is not incredibly hot. 

Ingredients:
1½ cups skim milk
4 tablespoons heavy whipping cream
4 tablespoons granulated sugar
4 tablespoons cocoa powder
½ teaspoon vanilla extract

Yields about 7-8 popsicles, depending on the type of mold you use

Heat, Dissolve, Blend, Chill, Freeze:
Combine 1 cup of the milk, the sugar, and the cocoa powder in a small saucepan and warm until the sugar is fully dissolved.  Remove from the heat, and combine with the remaining milk, heavy whipping cream, and vanilla. Then, puree with a hand blender until all of the cocoa lumps are gone.  Alternatively, you can transfer the mixture to a regular blender and blend, taking care that the warm mixture does not blow the top off your blender and splash in your face.  Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until the mixture is thoroughly chilled (30 minutes to an hour).  You should have about 2 cups of liquid.  Once the mixture is chilled, freeze according to your popsicle maker directions.  Enjoy!
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