Dark Chocolate Fudgesicles
If you don't have popsicle molds, simply use small paper cups. This recipe makes approximately 2 1/4 cups of a pudding-like, dark chocolate mixture that freezes into the most decadent-tasting frozen treats. A somewhat healthy combination of ingredients and built-in portion control is an added bonus.

Yields 5 (3.5-ounce) popsicles


  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened natural cocoa powder (may use Dutch process cocoa powder, too)
  • 1 tablespoon cornstarch
  • 1/8 teaspoon kosher or sea salt
  • 2 cups milk (non-fat works well; other percentages work well and coconut milk is a great non-dairy option)
  • 1/2 teaspoon vanilla extract


  1. Combine the sugar, cocoa, cornstarch, and salt in a heavy-bottomed, medium-size saucepan.
  2. Whisk in enough of the milk to make a smooth paste, and then whisk in the remaining milk and the vanilla.
  3. Bring the mixture to a simmer over medium heat, stirring constantly with the whisk until the mixture begins to bubble at the edges. (I like to also use a small spatula to get into the corners of the pan. Otherwise, the mixture will build up in the crevices and become thicker in places.) Cook for 2 more minutes, stirring all the while.
  4. Remove the pan from the heat. For easy transfer to the popsicle molds, I like to scrape the pudding-like mixture into a quart-size Pyrex measuring cup or another heat-proof pitcher with a spout for easy pouring. You could also use a ladle and transfer straight from the saucepan.
  5. Allow the mixture to cool for 10 minutes. Stir before transferring to popsicle molds or small paper cups. (If your molds have covers with openings for sticks, cover and insert the sticks. Otherwise, cover the cups or molds with a piece of foil or plastic wrap and poke a popsicle stick through the top. The foil or plastic wrap will hold the stick upright.)
  6. Freeze until hard, about 6 hours or overnight. To remove the popsicles from the molds once frozen, dip them in warm water just long enough so that they release when you pull on the stick. If you’d like to make more, wrap the un-molded popsicles in wax or parchment paper and store in a zipper-top bag in the freezer.

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