It may be gloomy outside, but that doesn’t mean you can’t indulge. Make a batch of these chocolate-rich pops and dream of sunny summer days.
Ellsworth Kelly Fudge Pops
from The Blue Bottle Craft of Coffee, by James Freeman, Caitlin Freeman, and Tara Duggan
Makes 10 Fudge Pops
8 ounces (227 g) dark chocolate, 62% to 70% cacao
1 teaspoon vanilla extract
1 1/4 cups (300 ml / 290 g) heavy cream
1 cup (240 ml / 242 g) whole milk
1/4 cup (1.8 oz / 50 g) sugar
4 teaspoons natural (not Dutch-processed) cocoa powder
1/2 teaspoon kosher salt
Finely chop the chocolate or process it in a food processor. Transfer to a large bowl and add the vanilla extract.
In a heavy medium saucepan, combine the cream, milk, sugar, cocoa, and salt. Cook over medium-low heat, whisking often to break up the cocoa powder, until bubbles start to form around the edges, between 180°F and 190°F (82°C and 88°C).
Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Strain through a fine-mesh sieve into a liquid measuring cup.
Pour into ice-pop molds and freeze until firm. If you don’t have ice-pop molds, use ice cube trays; freeze for 1 hour, then insert toothpicks or short skewers and continue freezing until firm.
When ready to serve, dip the molds into hot water to loosen the fudge pops.
The fudge pops can be stored in the freezer for up to 2 weeks.