Cooking From Every Angle

Two-Tone Fudgesicles

By • September 6, 2011 • 25 Comments

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Two-Tone Fudgesicles

- Merrill

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!

Two-Tone Fudgesicles

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

See the full recipe (and save and print it) here.

Like this post? See Merrill's post from last week: Fresh Peach Tartlets

Photos by William Brinson

Jump to Comments (25)

Comments (25)

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about 3 years ago RisaCooks

These sound and look amazing. When I finish my Mango Pops, I will clean out the molds and make a batch. I'll let you know what I think.

Stringio

about 3 years ago linda_wagner

Can you please tell me where to buy the popsicle holder.....

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

See this recent foodpickle thread for more info: http://www.food52.com/foodpickle...

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about 3 years ago Creative Culinary

I love fudgesicles too; especially since I might add just a touch of adult beverage to them. Think Kahlua!

I have a similar mold that I got from Amazon and it's worked very nicely. A bit more expensive but it's metal and sturdy and I use it a fair amount:

http://www.amazon.com/ONYX...

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love that! For anyone who can't find Amanda's molds, yours seem like a great substitute.

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about 3 years ago Panfusine

OOOHH, love frozen popsicles. we used to get kulfi frozen on sticks outside the school, sneakily buying these without getting caught by the supervising nuns was part of the fun...Where could I pick one of these molds?

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

See the foodpickle thread mentioned above!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Can't! Theobromine wrecks havoc with me. Can't have caffeine either. Sob.

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about 3 years ago Panfusine

OUCH... my sympathies...

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Bummer!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So beautiful. I miss chocolate so much.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks! You don't eat chocolate anymore?

Phoenix

about 3 years ago Phoenix Helix

gbheron, Smitten Kitchen featured a fudgesicle recipe that uses only milk. I tried it & it was delicious (not at all icy), but there's a little butter in that recipe that might serve the same function as the cream? Anyway, here it is for comparison: http://smittenkitchen.com... Fiveandspice, I also loved learning how easy it is to make homemade fudgesicles!

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about 3 years ago MeghanVK

I've made these as well - totally delicious and not a bit slushy. Also I believe the cornstarch helps the pops stay smooth? Deb addressed it in the comments.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Glad to know about these. Thanks for sharing!

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about 3 years ago gbheron

What do you think would happen if you skipped the cream and used only milk? Would it be ice crystal city?

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think they might be pretty icy -- but it never hurts to try!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love fudgesicles, this recipe takes a classic and adds a twist. I think half Mexican and half milk chocolate is perfect.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you!

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about 3 years ago EmilyC

I absolutely love these! They're going near the top of my "to cook" list!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

Hussie-icons_chl

about 3 years ago chl0525

Where oh where did you find that popsicle maker? I would love to have one but I want be able to use popsicle sticks so that I can make a batch and move them to another container and start another one. So many of the ones I find are 2 part deals with a special base piece. Thanks in advance!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's Amanda's -- and I totally covet it! I'll ask her where she got it.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow. Are fudgesicles really that easy? I always assumed you had to make something custardy. This is a dangerous thing to know! I have such fond, fond memories of getting fudgesicles as a very special treat when I was little.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, they're that easy!