Fudgsicle-Inspired Ice Pops

chocolate cocoa dessert sugar vanilla extract

Rick Martinez

Makes 10 to 12 pops

Source

Ingredients

3 cups half-and-half

6 ounces semisweet chocolate, finely chopped

6 tablespoons sugar

2 tablespoons cocoa powder (preferably Dutch-processed)

1 tablespoon vanilla extract or paste

⅛ teaspoon kosher salt

Twelve 3-ounce ice-pop molds

Method

Bring half-and-half to a simmer in a medium saucepan over medium-high heat. Whisk in chocolate, sugar, and cocoa powder and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Remove from heat and whisk in vanilla and salt; chill at least 1 hour.

Pour chocolate mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.

Do Ahead: Chocolate mixture can be made 1 day ahead; keep chilled. Fudgecicles can be made 1 week ahead; keep frozen.