Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min
Yield:
approximately 8 fudgepops, depending on their size
Level:
Easy

Ingredients

  • 8 ounces bittersweet chocolate, chopped fine
  • 12 ounces (1 1/2 cups) heavy cream
  • 8 ounces (1 cup) whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • Special Equipment: Icepop molds

Directions

Place chopped chocolate into a medium glass mixing bowl. Set aside.

Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.

Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.

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