Good Eats Fudgepops

Name: Good Eats Fudgepops
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: approximately 8 fudgepops, depending on their size
Cuisine: american
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

Recipe courtesy of Alton Brown

Watch how to make this recipe.

Good Eats Fudgepops

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Level: Easy
Yield: approximately 8 fudgepops, depending on their size
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

306

Total Fat

25

Saturated Fat

15

Carbohydrates

22

Dietary Fiber

2

Sugar

18

Protein

3

Cholesterol

61

Sodium

32

Total: 4 hr 20 min
Prep: 15 min
Inactive: 4 hr
Cook: 5 min

Level: Easy
Yield: approximately 8 fudgepops, depending on their size
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

306

Total Fat

25

Saturated Fat

15

Carbohydrates

22

Dietary Fiber

2

Sugar

18

Protein

3

Cholesterol

61

Sodium

32

Total: 4 hr 20 min
Prep: 15 min
Inactive: 4 hr
Cook: 5 min

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.