Ultra-Fudgy Chocolate Fudge Pops

By Sprig Originals ✓ · cooked up in Sprig

The fudgesicle you remember from the ice cream truck, rebuilt from a cooked cocoa-and-cornstarch custard so it freezes dense and creamy instead of icy. Real dark chocolate and a spoonful of honey keep the texture sliceable-soft straight from the freezer, and the whole thing comes together in one saucepan — no ice cream machine, no eggs, no churning.

Ingredients

• 1/2 cup granulated sugar
• 1/3 cup Dutch-process cocoa powder
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp honey or light corn syrup
• 2 oz dark chocolate (60–70%), finely chopped
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp instant espresso powder (optional)

• 4 oz semisweet chocolate, chopped
• 2 tbsp refined coconut oil
• flaky sea salt, for sprinkling

Instructions

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, and espresso powder (if using) until no cocoa lumps remain. Whisking dry ingredients first is what keeps the finished pops smooth.
2. Pour in about 1/2 cup of the milk and whisk to a thick, glossy paste. Once it is completely smooth, whisk in the remaining milk, the heavy cream, and the honey.
3. Set the pan over medium heat and cook, whisking constantly and scraping the corners, for 5 to 7 minutes, until the mixture thickens and comes to a full bubble. Let it bubble while whisking for a full 60 seconds to cook out the starch — it should coat the back of a spoon like thin pudding.
4. Remove from the heat and add the chopped dark chocolate, butter, and vanilla. Let sit 1 minute, then whisk until completely melted and satiny.
5. Pour the base through a fine-mesh sieve into a bowl or large measuring cup to catch any starch specks. Let cool on the counter 20 minutes, stirring occasionally, then refrigerate 30 to 45 minutes until no warmer than room temperature (a warm base freezes with larger ice crystals).
6. Stir the chilled base to loosen, then pour into 10 popsicle molds (about 3 oz each), leaving 1/4 inch of headspace for expansion. Tap the molds on the counter to release air pockets and insert the sticks or lid.
7. Freeze until completely firm, at least 6 hours and preferably overnight. If you are using paper cups instead of molds, freeze 75 to 90 minutes until slushy, then push a wooden stick into the center so it stands upright and continue freezing.
8. To unmold, run the outside of the mold under warm (not hot) tap water for 20 to 30 seconds, then pull the stick straight up with steady pressure. Serve immediately or wrap each pop and store in a zip-top bag for up to 1 month.
9. For the optional shell: melt the semisweet chocolate and coconut oil in a heatproof bowl in the microwave in 20-second bursts, stirring between, until smooth; cool to just barely warm. Dip each frozen pop halfway, sprinkle with flaky salt, and return to the freezer for 5 minutes to set the shell hard.

Chef's tips

Nutrition (per serving, estimated)

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