Frozen Fudge Bars
The addition of instant espresso powders heightens the chocolatey flavors of these frozen fudge bars. Here's a quick and easy homemade version of a favorite childhood summer treats!Yield: makes 8 popsicles
Servings: 8 pops
Ingredients
- 1 ¾ cup whole milk
- 1 cup heavy cream
- 2 Tablespoon cornstarch
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon instant espresso powder, optional
- ½ cup dark chocolate, roughly chopped
- ¼ cup Tablespoons granulated sugar
- ½ teaspoon kosher salt
Instructions
- In a heavy bottomed sauce pot, whisk together milk, cream, and cornstarch. Bring to a boil. Remove from heat and add cocoa powder and espresso powder. Whisk until cocoa powder has dissolved.
- Place chopped chocolate in a large bowl. Pour hot liquid mixture over chocolate. Let sit for a couple minutes to allow the chocolate to melt. Stir to combine. Add sugar and salt. Mix until distributed. Let mixture sit for a couple minutes to allow to cool.
- Transfer to a large pitcher (or large liquid measuring cup) and pour into popsicle molds. Place in freezer for 30 minutes. Insert wooden sticks into molds and return to freezer for another 4 hours until fudge bars are solid.
Notes
Equipment Notes: I use these popsicle molds from Amazon.
Storage:
- Individually wrap frozen pops in plastic wrap and keep in an airtight container in the freezer for up to two weeks.
Nutrition
Calories: 235kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 177mg | Potassium: 250mg | Fiber: 2g | Sugar: 12g | Vitamin A: 528IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 2mg