Dark Chocolate Espresso Ice Pops

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Dessert, Snack American
By Bon Appétit Serves: Makes 16 Pops
Prep Time: 10 Minutes (Plus 6 Hours Freezing Time) Cooking Time: 5-8 Minutes Total Time: 6 hours, 20 Minutes

Preview Text: Dark Chocolate Espresso Ice Pops have the rich flavor of dark fudgy brownies in a classic Fudge Pop or Pudding Pop form

Ingredients

  • 1 cup Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tbsp. Instant Espresso Powder (or more unsweetened cocoa powder)
  • 2 tbsp. Cornstarch or Potato Starch
  • 1/4 tsp. Kosher Salt
  • 3.5 cups Whole Milk
  • 1 tsp. Vanilla Extract

Instructions

1

In a medium-sized saucepan, whisk together the dry ingredients until well combined.

2

Add one cup of the three and a half cups of milk and whisk together to make a thick paste. Then whisk in the rest of the milk until smooth.

3

Set the burner to medium and bring the mixture to a simmer. Whisk often until the mixture is very hot to the touch. Switch to a silicone spatula and keep stirring and cooking until the mixture is fairly thick, about three minutes more.

4

Remove from heat and stir in the vanilla. Let the mixture cool down for about 10 minutes. I poured the mixture into a large heat-safe measuring cup to make pouring into molds easier. Stir the cooling mixture often to prevent a skin from forming on the top.

5

Pour the slightly cooled mixture into the molds. Freeze for about 1 hour before inserting the sticks.

6

After 1 hour in the freezer, insert the sticks and freeze again for at least 5 hours until frozen solid.

7

When you're ready to serve, run the ice pop side of the mold under hot water for a few seconds to loosen the pops from the mold. Unmold and enjoy!