For me, the fudgesicle is sort of the holy grail of popsicle. They are delicious, but also hard to get just right. And I have some strong feelings regarding homemade fudgesicles (shocking, I know).
1. They should be at least a little creamy and not totally icy.
2. They should be strongly chocolately and also sweet. Like milk chocolate.
3. They should not require heavy cream or making a custard. If I were going to do that, I would just make ice cream. Also, half the fun of a popsicle is that it’s healthy enough that you can justify eating it as a snack or for breakfast (not like I haven’t ever justified having pie or cake for breakfast, but chocolate ice cream in stick form is a reach even for me).
4. I should not have to buy special ingredients.
5. I should especially not have to buy packaged chocolate pudding. If I were going to do that, I’d just buy the big box of fudgesicles at the grocery store.
A day or two ago, I decided I’d try freezing hot chocolate and see how that goes. It meets my restrictions: it’s reasonably healthy, it’s easy to make, it involves ingredients that I have on hand. I also decided to dump in some ginger, because I like ginger in my hot chocolate and it seemed like it would work nicely in a frozen treat.
I’m pretty pleased with the results. The pops aren’t super creamy, but they’re pretty creamy, and the chocolate flavor is good.
Here’s the recipe:
Hot Chocsicles (aka Ginger Fudgesicles)
- 2 cups milk (I used whole milk)
- 1 heaping tablespoon cocoa (mine was unsweetened)
- 2 tablespoons sugar (adjust if your cocoa is sweetened)
- chopped ginger
- some chopped up bittersweet chocolate
Heat the milk, cocoa, sugar, and ginger in a small saucepan. Don’t let it boil. I used a whisk to incorporate the cocoa and sugar. Once it’s warm/hot, add the chocolate. Stir until chocolate is melted. Taste. You want it to be a very strong hot chocolate; I like hot chocolate to be not super sweet but in this case I made it a little sweeter, since the flavor will be milder once it’s frozen.
Set aside to cool for a bit (it doesn’t have to be cold, just not hot). Pour into popsicle molds.
I initially thought I would strain out the ginger pieces, but that seemed like an unnecessary hassle. This meant the last popsicle had lots of ginger bits at the bottom (see in photo). This was fine for me, because I like ginger bits.
These were really good, although maybe less creamy than I would ideally want. For more creaminess while still meeting the above criteria, I might try blending the hot chocolate with half a banana once it’s cooled.