Dessertsbonappetit5.0
Espresso Fudge Pops
A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
👥 16 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●spatula
📝 Preparation Steps
1
Whisk 1 cup (200 g) granulated sugar, ¾ cup (63 g) unsweetened cocoa powder, 2 Tbsp. instant espresso powder or unsweetened cocoa powder, 2 Tbsp. cornstarch or potato starch, and ¼ tsp. kosher salt in a medium saucepan. Add 1 cup whole milk, whisking until a smooth paste forms, then whisk in remaining 2½ cups milk. Place saucepan over medium heat; bring to a simmer. Cook, whisking often, until very hot to the touch. Switch to a heatproof rubber spatula; continue to cook, stirring constantly and scraping down sides of pan, until thickened, 3–⏱️ 4 minutes more. Remove from heat and whisk in 1 tsp. vanilla extract. Let cool ⏱️ 10 minutes, whisking occasionally to prevent a skin from forming.
(200 g) granulated sugar1 cup. instant espresso powder or unsweetened cocoa powder2 Tbsp. cornstarch or potato starch2 Tbsp. vanilla extract1 tsp
2
Pour mixture into molds; freeze until just starting to set, about ⏱️ 1 hour. Insert sticks; freeze until solid, about ⏱️ 5 hours.
3
To serve, run ice pops under hot water for several seconds and unmold. Do ahead: Ice pops can be made 3 months ahead. Cover molds tightly if needed and keep frozen.
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