Iced Fudge Lollies

 

Popsicle molds are inexpensive, but don’t hesitate to turn the whole batch into a large container and serve it as sorbet.

Let’s keep this short and sweet: these frozen pops are indecently delicious and easy. The angels had to be on Sally’s shoulders when she conjured this one up.

There’s such an intense hit of chocolate you won’t believe there’s not a jot of fat in them, and they’re just the comic relief needed at the end of an impressive meal.

Cook to Cook: High-quality cocoa is a must here to get that velvety can’t-be-fat-free texture (Pernigotti, Valrhona, and Michel Cluizel are some worth looking for). And don’t forget the pinch of saltit really lifts the flavor.

Ingredients
  • 1 cup sugar
  • 1 cup high-quality cocoa
  • 1/2 vanilla bean, split
  • Pinch of salt 
Instructions

1. In a 3-quart saucepan over medium heat, dissolve the sugar in 2 cups of water. Once dissolved, whisk in the cocoa, vanilla and salt. Bring to a simmer and cook for 3 to 5 minutes until the mixture thickens slightly and is smooth.

2. Remove from the heat, then remove the vanilla bean and cool. Pour the mixture into popsicle molds and freeze.

Variation: Try coating the tips of the lollies with nuts or coconut by packing it in the bottoms of the mold before pouring in the chocolate mixture.

Copyright Lynne Rossetto Kasper, 2011.

Prep time: 
10 minutes
Total time: 
10 minutes
Yield: 
6 to 8 pops; doubles easily
  • Straight, no chaser: Appreciating real tequila

    Throughout history, the agave plant has been a provider of many things -- the most commonly-known being tequila. For author Lucinda Hutson, the agave plant and its various products holds a special place in her heart, and in her book, ¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures.

Top Recipes

Properly cooked, eggplant is 'as plush as a pillow, as soft as custard'

Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.