Loathe to let summer slip away without coming up with a frozen treat, and inspired by both Amanda's beautiful Blackberry, Rosemary and Yogurt Popsicles and this recipe for Mexican Chocolate Pops from Leite's Culinaria, I decided to try my hand at a double-layered fudgesicle. I like Mexican chocolate, but in small doses, so I started with the spiced bittersweet chocolate base from the Mexican Chocolate Pops and then added a milk chocolate layer spiked with vanilla bean to mellow things out and create a two-tone effect.
When you eat the fudgesicle, you start with the fiesty dark chocolate layer -- boosted with both cinnamon and cayenne -- and work your way down to the sweeter, more mild-mannered milk chocolate and vanilla layer, ending things on a cooling note. Of course if you like, you can just choose one base over the other, or you can leave out the spices and just go straight dark and milk. It's your fudgesicle -- I won't judge!
Adapted from Leite's Culinaria
Makes 6 to 8 popsicles
- 1 cup heavy cream
- 1 cup whole milk
- 3 ounces bittersweet chocolate, chopped
- 2 tablespoons light brown sugar
- Large pinch ground cinnamon
- Large pinch cayenne
- 3 ounces milk chocolate, chopped
- Seeds from 1/2 vanilla bean
Like this post? See Merrill's post from last week: Fresh Peach Tartlets
Photos by William Brinson
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