Frozen Fudge Pops Recipe (2024)

Instead of using whole milk, I used Silk Pecan Milk. It turns out great.

Yummy! I didn't have kosher salt so I used a smaller amount of sea salt and added a bit of cayenne pepper. Nectar of the Gods! Amazingly delicious!

These turned out great! I did use the full measure of kosher salt called for, and it wasn't too much. I used Ghirardelli semi-sweet chocolate and their cocoa, which are very rich. Maybe that's why the salt content seemed just right. I filled 8 3-oz. paper cups and 5 metal molds. I also used my food processor instead of digging my blender out of a cabinet, and it worked well for this recipe.

I substituted the milk and cream with unsweetened almond milk. The results were not as decadent, but the pops were still delicious. I figure each one was only about 125 calories. Worth it if you want to cut calories and cholesterol.

I used flaked sea salt and did not find it too salty. Also, I did not have cream on hand (or half and half which I use instead sometimes). So I substituted a half cup of sweetened condensed milk for the cream AND sugar. Still creamy and delicious!

These are a tad too bitter and salty for little ones. My 5 year old grandson, who lives chocolate, liked them better when I eliminated the salt and used regular semi-sweet chips rather than upping the cacao percentage. But the complexity of the higher percentage cacao and the kosher salt is perfect for those with a more sophisticated palate.

be careful with the salt! If using table salt, 1/4 tsp. is plenty

Made these, just replaced the cream with coconut cream. I also reduced salt by half. They were delicious, creamy and chocolatey. I didn't feel the taste of the coconut at all, the chocolate overpowered it (in a good way!).

By the time I read more carefully and realized the author meant semi-sweet chocolate, I'd already chopped up 100% Scharffen Berger bitter chocolate. At that point, I figured, what the heck, and just added more sugar. I also sweetened partly with Medjool dates. Obviously, no need for the cocoa. I'm grateful to the comments re: salt - I love sweet/salty, but found 1/2 tsp kosher salt just this side of too much. Used canned coconut milk and homemade almond milk for liquid. Nice!

Could you make these in a Zoku ice pop maker successfully?

One could. I did. It yielded seven pops.

Used a tad less salt and 85% cacao chocolate -- delicious!

I was the most popular person in our summer community and had to make these three times and caught the adults eating the kids pops!

Texture = icy. Not in a good way. Just like all homemade popsicles. 1 tsp of kosher salt (Diamond brand) a little too much.

The two main brands of kosher salt have crystals that are different shapes and sizes, so equal measures by volume actually contain different weights in grams. Most recipes calling for kosher salt base the measurement on Diamond Crystal brand; if using Morton brand, a little over half the recipe amount will result in the same saltiness. Better yet, measure by weight instead of volume.

Turned these into delicious Mexican Chocolate pops by adding 1 teaspoon of cinnamon and about 1/4 teaspoon of cayenne to chocolate pieces before pouring the hot milk over. Once the hot milk and chocolate have been combined, taste and adjust seasonings.

And use full can of coconut milk

For an easy vegan version, use Mark Bittman's recipe "Vegan Chocolate Pudding with Cinnamon and Chile" (omitting the cinnamon and/or chile if so desired). The silken tofu makes it super-creamy and velvety on the tongue.

Good recipe. I just cut the amount of sugar in half and it was still sufficiently sweet.

If I were to make these for a small party, I'm probably not about to go out and buy a whole thing of little paper cups. Nor would I buy any ice pop molds, as I'd likely never use them again.So...any creative ideas for typical kitchen items one might have on hand, to make little pops? Maybe I could just pour the chocolate into ice cube trays and then insert sticks after one hour in the freezer...thereby ending up with 'T-shaped' pops? ;--)

Don’t like this recipe. Very hard to get to freeze, nearly impossible to get out of popsicle molds. The stick just pulls out. Agree that saying high Cacao chocolate doesn’t plain anything- bitter? Semi sweet? Full eating sweetness? Put ingredients in full size blender, and hit low speed button. There is no way to blend entire recipe at once- shot hot liquid out of the top. There must be a better way…

I made this today and it’s too rich for us. It’s ok, but it tastes like frozen hot chocolate! I have another batch now and I don’t know what to do with it. I thought we were going to down it!

Made it with a immersion blender and it turned out great. I added half a teaspoon of salt and it wasn't salty at all. Loved the texture and because I used 75% chocolate it was just sweet enough.

Great easy recipe - a hit every time I've made it. One warning - do NOT add full amount of hot milk to the chocolate in the blender and start it up unless you want a hot chocolate explosion all over your counter. Blend in half to begin with then slowly add the rest.

Used random chocolate chips and cocoa and the taste was good. Not sure the cream is necessary as they came out rich and melty - a little too melty, I think. I'd prefer a little more icy bite (stability! longevity!) for a hot afternoon treat. Used the reduced salt as advised and had no issue.

These are fudge pops for grown-ups: Not too sweet (though I slightly increased the sugar ). I also tossed in about a teaspoon of instant coffee to intensify the chocolate flavor. I used 1/2 tsp salt. Since they don't have any thickeners in them (like cornstarch), they melt fairly quickly while eating during warm weather. Napkins necessary! Delicious....I will make again!

Great recipe! Texturally, it's a a nice pop - not icy at all and very creamy. Used a few pinches of kosher flake salt. I also recommend after filling the molds to gently but firmly tap them against the counter to dislodge any air bubbles.

FYI, substituting unsweetened soy milk (aka zero sugar added) for the whole milk and omitting the half cup of cream brings these down to 92 calories each if you can still fill 8 molds, or 105 calories if you fill 7 (since you’re down a half cup of mixture). It will be less creamy, but soy milk has a nutritional breakdown similar to cow’s milk, as it has has naturally occurring fat and protein in it, which makes it a better substitute for whole milk than almond or rice milk here.