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When the summer temps soar and everyone needs to cool off these guilt-free fudgesicles always save the day I wanted a treat my kids would love and that I’d feel happy to hand out and these chocolate pops fit the bill with barely any work at all
The first time we made these after swimming, the kids wouldn't stop talking about them—they love whisking up the cocoa now every time
Decadent Ingredients
- High quality dark chocolate: truly makes these feel extra special I recommend a 70 percent bar but use your favorite and chop it up well
- Unsweetened Dutch-processed cocoa powder: is what gives deep rich fudge flavor and gets rid of any tartness sift it to avoid any weird lumps
- Milk of your choice: makes everything creamy and gives those pops the right texture whole milk or oat milk work best but nonfat options won't be as lush
- Full-fat coconut milk or coconut cream: packs in that dreamy richness and smooth feel pick brands with fewer extras for the best taste
Simple Step-by-Step
- Unmold and Enjoy:
- Run some warm water over the outside of your molds for a few seconds then gently pull on the stick until a fudgesicle slips out looking perfect
- Fill and Freeze:
- Pour into upright molds, leaving a small bit of space to let them expand and freeze for no less than six hours For flat molds give the chocolate mixture a quick ten minute cool-down to thicken, pour, and freeze just the same
- Melt the Chocolate:
- Drop the chopped chocolate into your hot mixture Let it rest for about half a minute so it starts to melt then whisk everything up until glossy and smooth Bump up the chocolate if you want it even fudgier
- Heat the Mixture:
- Move your pan to medium-low heat Gently whisk as you go you want a gentle simmer with a little steam and small bubbles on the sides Don’t let it boil or you might mess with the texture Once it’s hot, remove from heat
- Whisk the Base:
- Add your coconut milk, favorite milk, and cocoa powder to a saucepan with a thick bottom Whisk until it’s all silky smooth with no dry bits left
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Storing Made Easy
Wrap pops one by one in parchment or wax paper and stash them in a sealed container in your freezer They'll stay fresh for up to a month but honestly, they’re always gone before that Add a paper sheet between layers so nothing sticks or picks up weird freezer smells
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Swap Outs
If coconut's not your thing, thick cashew cream or oat milk make super creamy pops (almond milk will freeze a bit harder) To mix it up, swirl in a splash of vanilla before freezing or toss in some mini chocolate chips for fun bites
Ways to Serve
Drop a fudgesicle into an iced coffee for a grown-up treat Serve as is or roll them in toasted coconut or chopped nuts after you pop them out For dessert trays stack them with berries and a bit of melted chocolate drizzled on top
A Little Background
Frozen chocolate bars are classic American summertime magic—and who didn’t get excited for the ice cream truck These homemade ones are inspired by old-school fudge pops just with better-for-you ingredients so you get that same happy nostalgia
Common Recipe Questions
- → Can I go with another milk type?
Yep, any milk will do except fat-free. You need a little fat so everything stays creamy and smooth.
- → Is there a best chocolate for this?
Grab your favorite dark chocolate bar—since it's the main flavor, go for quality if you can.
- → Do these taste super coconutty?
Nah, you mostly get the chocolate. The coconut is just a faint hint in the background.
- → What’s the freezing time?
Wait at least 6 hours, but if you leave them all night, they’ll pop out way easier and keep their shape.
- → Can I turn up the sweetness?
Add some honey or maple syrup if you want, but try a taste first to see if it’s needed.