Mocha Fudge Pops from the Tasting Table Test Kitchen | TastingTable Recipes

By susanwadle

Ingredients

• 4 ounces milk chocolate, finely chopped
• 1 ounce bittersweet chocolate, finely chopped
• cup strong, hot coffee (or espresso)
• cup heavy cream
• cup whole milk
• 2 teaspoons light corn syrup
• 1 teaspoon vanilla extract
• Pinch kosher salt
• Popsicle sticks

Details

Servings 6
Adapted from tastingtable.com

Preparation

Step 1

1. In a medium bowl, add the milk and bittersweet chocolates. Pour the hot coffee over the chocolate, cover the bowl with plastic wrap and set aside for 5 minutes.

2. Pour the cream and milk into a microwave-safe bowl or liquid measuring cup and microwave on high heat until warm, 30 seconds to 1 minute. Pour the warm-milk mixture over the chocolate, add the corn syrup, vanilla and salt and stir to combine. Fill each of the sections of a six-pop ice mold with the chocolate mixture.

3. Freeze the mocha pops until theyre semi-frozen, about 2 hours. Insert a popsicle stick into the center of each one, return to the freezer and freeze until hard, another 6 hours or overnight. To remove the mocha pops, place the bottom of the mold under hot running water until a pop easily slides out (if the mocha pop looks a little melted around the edges, then place it on a parchment-paper-lined baking sheet and refreeze until hard). Serve.