Peanut butter and jelly, steak and frites, Scotch and ice—some pairings are iconic. This fudgesicle recipe plays off the timeless combination of chocolate and mint, but with a little something extra.
Peanut butter and jelly, steak and frites, Scotch and ice—some pairings are iconic. This fudgesicle recipe plays off the timeless combination of chocolate and mint, but with a little something extra.—boulangere
Food52 Review: I enjoyed this recipe: It seemed like a unique technique, as most fudgesicle-style recipes call for milk, cream, and cornstarch but this one does not. I was unable to find crème de cacao, so I made a substitute with 1 teaspoon vanilla extract, 1 tablespoon powdered sugar, and enough water to reach 1 ounce.
The mixture was thick and cool enough to pour into the molds after about 10 minutes over the ice bath. I ended up with 1 1/2 cups of the chocolate mixture, which yielded 4 ice pops. The pops were not set after 2 hours, but I let them go overnight. The mint flavor really comes through, and I really like the concept and the technique. —Annie "Smalls"
Makes: 4 bars
cup loosely piled mint leaves
ounces semisweet chocolate
ounce unsweetened chocolate
ounce crème de cacao
- To freeze these, you'll need a 4-chambered popsicle mold with stems.
- Measure water and sugar into a saucepan. Stir, and bring to a boil.
- While the sugar water is heating, wash the mint leaves and pat them dry on a towel. Mound them in the center of a couple of paper towels, wrap them up, and roll them back and forth between your palms to bruise them. When the sugar mixture comes to a boil, remove from heat and stir in the mint leaves. Cover the pan, and let steep for 20 minutes.
- Chop the chocolate into small pieces of relatively the same size. Place the pieces in a mixing bowl. When mint is finished steeping, hold a strainer over the bowl containing the chocolate, and pour the sugar solution through it and onto the chocolate. Discard the mint leaves.
- Whisk the chocolate mixture until all pieces have melted completely, then whisk in the crème de cacao.
- Place the bowl in an ice water bath. Stir occasionally with a spatula until thickened and very cool.
- Divide among the popsicle molds, insert the stems, and freeze. Depending on how cold your freezer is, the fudgesicles should be ready to cool you off in about 2 to 3 hours, though letting them freeze overnight will give you the best results.
- To serve, run the molds under warm water and pull gently on the stem. These make a particularly heavenly dessert on a summer evening.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Mint