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
Test Kitchen Notes
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"
loosely piled mint leaves
crème de cacao
In This Recipe
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.