Intensely Chocolate Grown-Up Fudgesicles are an extra special boozy treat on these hot summer days. While fudgesicles without booze may be reminiscent of your childhood, the addition of alcohol takes them over the top for a refreshing grown-up delicacy. In addition, the alcohol keeps the fudgesicles from becoming too hard when they are frozen.
Ingredients: Here’s What You’ll Need
- Popsicle Mold: Any good popsicle mold will work in this recipe. However, my mold of choice is the Zoku Classic Pop Mold.
- The Chocolate: I used both unsweetened cocoa powder sweetened with granulated sugar and Godiva Chocolate Liqueur.
- The Liquid: In addition to the Godiva liqueur providing liquid, I also used whole milk.
- The Rest of the Ingredients: Bringing up the rear were cornstarch used to thicken the liquid and Kosher salt for flavoring.
Here’s How I Made the Fudgesicles
- I started by combining the sugar, cocoa, cornstarch, and salt in a medium saucepan.
- Then, I added about ½ cup of the milk, and whisked everything together until it was smooth and fully combined. This took about 1 minute.
- Next, I whisked in the remaining milk, and set the saucepan over medium heat. I continued whisking the mixture until it became bubbly and thickened. This took about 15 minutes.
Once the mixture had thickened, I continued cooking and whisking it for another 2 minutes.
- At this point, I removed the saucepan from the heat, and added the Godiva Chocolate Liqueur.
- Finally, I poured the chocolate mixture through a wire mesh strainer into a 4-cup mixing cup. The reason that I did this was to ensure that the mixture was perfectly smooth.
I used the measuring cup with a spout to make it easier to pour into the individual popsicle molds.
- Once the fudgesicle mixture was ready, I carefully poured it into my popsicle molds, making sure that I left about ¼-inch at the top to allow for expansion.
- I inserted the tops and sticks into the molds and placed them in the freezer until the fudgesicles were hard. This took about 6 hours, given that the mixture was still somewhat hot.
Now, the moment of truth! I dipped the mold in some warm water for about 15 seconds and removed the fudgesicle.
Oh my – the first bite was pure heaven!
The Fudgesicle was soft enough to easily bite into, and full of intense chocolate flavor with just a hint of the Godiva Chocolate Liqueur. Yum!
Frequently Asked Questions
You can use Kahlua, Cointreau, Chambord, Frangelico, Cognac, Bourbon, or Rum in place of the Godiva. Not a fan of alcohol – no problem. You can omit the alcohol and use vanilla extract instead. However, you do know that vanilla extract is made with alcohol, right?
I used natural unsweetened cocoa because that’s what I had on hand. However, you could also use Dutch processed cocoa.
Feel free to use whatever popsicle molds you have on hand.
This recipe makes approximately 18 ounces of the fudgesicle mixture. Easy of the individual molds of my Zoku Classic Pop Mold holds 3 ounces of the fudgesicle mixture. You can easily alter the quantities depending on the size of your popsicle molds.
Other Delicious Popsicle Recipes
If you’re looking for more delicious popsicle recipes to cool these hot summer days, here are two that are amazing.
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Intensely Chocolate Grown-up Fudgesicles
- ½ cup (3.5-ounces, 99 grams) granulated sugar
- ½ cup (1.5-ounces, 43 grams) unsweetened cocoa (See Tip 1)
- 1 Tablespoon cornstarch (See Tip 2)
- ⅛ teaspoon Kosher salt
- 2 ½ cups (20-ounces, 567 grams) whole milk (See Tip 3)
- 2 Tablespoons (1-ounce, 28 grams) Godiva Chocolate Liqueur (See Tip 4)
- Combine sugar, cocoa, cornstarch, and salt in a medium saucepan. Add about ½ cup of milk; whisk until all ingredients are well combined, about 1 minute. Whisk in remaining milk.
- Heat mixture over medium heat, whisking constantly, until bubbly and thickened, 12 to 15 minutes. Continue cooking and whisking for 2 additional minutes.
- Remove from heat. Add liqueur; whisk until well combined.
- Pour through wire mesh strainer into a 4-cup mixing bowl, or other bowl with a spout.
- Carefully pour mixture into popsicle molds, leaving about ¼-inch at the top to allow for expansion. Cover and insert sticks. (See Tip 5)
- Freeze until hard, or about 6 hours.
- To unfreeze, dip mold in warm water long enough to release a fudgesicle when you pull on the stick, 10 to 15 seconds.
- Yield: 6 (3-ounce) Intensely Chocolate Grown-up Fudgesicles.
Chula’s Expert Tips
- May use natural or Dutch process cocoa. I used natural unsweetened cocoa.
- May use tapioca flour in place of the cornstarch.
- I used whole milk. However, you could also use low-fat milk for a slightly less rich fudgesicle.
- You can use Kahlua, Cointreau, Chambord, Frangelico, Cognac, Bourbon, or Rum in place of the Godiva Liqueur. In addition, you can omit the alcohol all together, and add 1 teaspoon of vanilla extract in its place.
- My popsicle molds hold 3-ounces each of mixture. You can alter the quantities depending on the size of your molds.
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