Chocolate Mocha Fudge Pops: A Cinematic Freeze Frame of Indulgence

Allergens

Milk, Eggs, Soy

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/2 cup strong brewed coffee, cooled to room temperature
• 1/2 teaspoon pure vanilla extract
• 6 oz bittersweet chocolate, finely chopped

Instructions

1. In a medium saucepan, whisk together the heavy cream, milk, cocoa powder, and kosher salt. Place over medium heat and bring to a simmer. In a separate bowl, combine the sugar, cornstarch, and cold water mix until smooth. Gradually add this mixture into the simmering cream, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly and starts to bubble, about 5 minutes. Remove from heat and whisk in the room temperature coffee and vanilla extract. Stir until well combined. Add the chopped bittersweet chocolate and let it sit for a minute before stirring until smooth and fully incorporated. Strain the mixture through a fine mesh sieve into a heatproof bowl, then cover with plastic wrap and refrigerate for at least 3 hours or up to overnight. Once chilled, pour the fudge filling into popsicle molds and insert sticks. Freeze for at least 6 hours or until completely firm. To serve, run warm water over the bottom of each mold for a few seconds to loosen the fudge pops before removing them from their molds.

Chef’s Insight

Allow the filling to chill completely before pouring into molds to achieve the perfect texture.

Notes

Use a high-quality dark chocolate for a richer taste.