I’ve been a popsicle making fool this summer — lots of fruity ones, a few boozy ones, and now, here’s a delicious chocolate-y one.



8 ounces chocolate,  between 45% and 65% cacao

So let’s talk chocolate for a minute.  Spring for some good stuff.  The first time I made these I just used bittersweet chocolate, but since there’s no sugar in this recipe, those were pretty . . . well . . . bitter.  So the second time, I used 4 ounces Scharffenberger milk chocolate and 4 ounces of their bittersweet chocolate and the popsicles were perfectamundo.

1 ½ cups heavy cream
1 cup whole milk (yes, I know — these are not diet popsicles)
2 tablespoons unsweetened cocoa
2 teaspoons vanilla extract


Finely chop the chocolate and put it in a medium bowl

In a medium saucepan, combine the cream, milk, and cocoa. Whisk to dissolve the cocoa, and bring to a simmer, whisking frequently. Remove from the heat, let sit for a few seconds, and then pour it over the chocolate. Let the mixture stand for 2 or 3 minutes and then whisk to combine well. Whisk in the vanilla extract. Pour into popsicle molds and freeze until hard.

I bought this mold this summer — best one I’ve ever had.

Popsicle Mold from Amazon

Yield: 8 to 10 popsicles, depending on the size of your molds.

From one of my favorite blogs — Orangette

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