Double Chocolate Frozen Fudge Pops Recipes

DOUBLE CHOCOLATE SWIRL POPS

Steps:

• In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.
• In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.
• Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

FROZEN FUDGE POPS

Steps:

• Heat milk, sugar, cocoa powder, corn syrup, and 1/4 teaspoon salt in a 2-quart heavy saucepan, stirring, until sugar has dissolved. Remove from heat and stir in vanilla. Cool to room temperature or quick-chill in an ice bath. Pour into molds and freeze 30 minutes. Insert sticks (if using), then freeze until firm, about 24 hours.
• Run hot water over molds (or dip in hot water) to loosen pops before unmolding.

FUDGE POPS

Steps:

• In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.

FROZEN FUDGE POPS

Steps:

• Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
• Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
• Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

FUDGE BARS

Steps:

• In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
• Transfer to a large liquid-measuring cup and stir in vanilla. Pour into 10 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

CHOCOLATE FROZEN FUDGE POPS

Steps:

• I couldn't get this put in the ingredients because it didn't recognize it, but you'll need 10 popcicle molds or plastic cups and 10 popcicle sticks.
• In a saucepan, combine the sugar, flour and cocoa.
• Gradually stir in milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickend.
• Cool slightly.
• Pour 1/4 cup into each mold or plastic cup; top with holders and insert popsicle sticks.
• Freeze until set.
• May be frozen for up to 3 months.