When I saw the recipe for these homemade fudgesicles on the Smitten Kitchen blog I knew I had to make them. It has been an absolutely scorching summer in Atlanta and I knew these would make a nice cool treat for my three-year-old daugther, Cadence, that incorporated her new favorite flavor: chocolate.
I had just purchased some 2oz BabySteps Frozen Treat Trays and they were the perfect size for a little after dinner treat for a pre-schooler. I followed the tip given by Smitten Kitchen blogger, Deb, and used wooden popsicle sticks instead of the plastic holders that come with the trays. These pops were so creamy and chocolately that the plastic stick surely would have been gnawed on to get every last yummy taste. Yes, I made these for my daughter, but I HAD to have one for the purposes of writing an accurate review of the recipe, you know!
I had only fat free milk in the house, so I substituted that for the whole milk called for by the recipe. Whole milk would make these even creamier, but I found the low-fat version to be delicious as well.
Very Slightly Adapted from Smitten Kitchen
2 tablespoons semisweet chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups skim milk
Pinch of salt
1/2 teaspoon pure Mexican vanilla
1/2 tablespoon unsalted butter
In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 (it took mine 7 minutes to thicken).
Remove from heat, add vanilla and butter and stir until combined.
Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.