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Two-Tone Fudgesicles

September  6, 2011

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.

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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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


RisaCooks September 11, 2011
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.
linda_wagner September 11, 2011
Can you please tell me where to buy the popsicle holder.....
Merrill S. September 11, 2011
See this recent foodpickle thread for more info: http://www.food52.com/foodpickle/7755-a-question-about-a-recipe-two-tone-fudgesicles
Creative C. September 11, 2011
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:

Merrill S. September 11, 2011
Love that! For anyone who can't find Amanda's molds, yours seem like a great substitute.
Panfusine September 9, 2011
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 S. September 11, 2011
See the foodpickle thread mentioned above!
boulangere September 7, 2011
Can't! Theobromine wrecks havoc with me. Can't have caffeine either. Sob.
Panfusine September 9, 2011
OUCH... my sympathies...
Merrill S. September 11, 2011
boulangere September 7, 2011
So beautiful. I miss chocolate so much.
Merrill S. September 7, 2011
Thanks! You don't eat chocolate anymore?
Blissful B. September 7, 2011
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/2011/06/fudge-popsicles/ Fiveandspice, I also loved learning how easy it is to make homemade fudgesicles!
MeghanVK September 7, 2011
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 S. September 7, 2011
Glad to know about these. Thanks for sharing!
gbheron September 6, 2011
What do you think would happen if you skipped the cream and used only milk? Would it be ice crystal city?
Merrill S. September 6, 2011
I think they might be pretty icy -- but it never hurts to try!
EmilyC September 6, 2011
I absolutely love these! They're going near the top of my "to cook" list!
Merrill S. September 6, 2011
chl0525 September 6, 2011
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 S. September 6, 2011
It's Amanda's -- and I totally covet it! I'll ask her where she got it.
fiveandspice September 6, 2011
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 S. September 6, 2011
Yes, they're that easy!