Martha Stewart posted this on either facebook or twitter and when my 3 year old decided she wanted “chocolate popsicles” it was perfect timing. I didn’t have heavy cream or whole milk on hand so I combined 5% cream and 1% milk to make something close to whole milk I’m assuming (I suck at math)! The fudgsicles were pretty good. They did have some ice shards in them, probably because they had more water and less fat, but they were still creamy and tasted great. Miss M loved them. 🙂
2 teaspoons cornstarch
1 1/2 cups whole milk, divided
1 1/3 cups heavy cream
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.