From the greatest newspaper in the world:
Frozen Fudge Pops
Amber Fouts for The New York Times
Time: 10 minutes, plus freezing
Yield: 8 small pops, fewer if larger molds are used
These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well-emulsified in a blender. These will melt quickly so enjoy them right out of the freezer.
Featured in: Fudge Pop Perfection.
Chocolate, Cream, Unsweetened Cocoa
6 ounces good-quality chocolate, at least 54 percent cacao
2 cups whole milk
½ cup cream
¼ cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons vanilla
1 teaspoon kosher salt
Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.
To see more easy summer dessert RECIPES CLICK HERE!
SOUTH WORCESTER: A few days ago I was driving down Southgate Street and saw this very patriotic front yard! Go, inner-city Worcester, go!!!!!!
– R. T.