Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

The Ultimate Askinosie Fudge Pops

The Ultimate Askinosie Fudge Pops

I know it's not summer yet, but cold treats are a year-round celebration and I want to make sure your popsicle repertoire is packed this summer. Seriously, there are many more on the way. Let's kick it off with a bang. These babes are rich. I dove into my hearty pantry stash of Askinosie Chocolate items and put together these creamy fudge pops made with natural cocoa powder and melted dark chocolate, finishing with a soft and chewy base of chocolate hazelnut fudge and lined with crunchy roasted cocoa nibs. And just for reference, I used their natural cocoa powder, single origin dark chocolate (I used the 70% Ecuador, but any of their dark would be fab), Hey, Hey Hazelnut! chocolate hazelnut spread, and roasted cocoa nibs. These are best served with red wine and shared with dear friends. Cheers! 

Fudge Pops
Makes 6 popsicles, 4 ounces each
40 grams dark chocolate (roughly 1.5 ounces or 1/2 full-size Askinosie bar)
1/2 cup sugar
1/2 cup natural cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup heavy cream
1 1/2 cups milk
1 teaspoon real vanilla extract

Break the dark chocolate bar up into squares or roughly chop into 1-inch pieces. Place the chocolate in a medium sauce pan and heat on low heat. Gently heat the chocolate until melted. Whisk in the sugar, cocoa powder, cornstarch and salt. Next, whisk in the heavy cream and stir well until a smooth paste forms. Whisk in the milk, pouring in a gentle stream, until fully mixed.  Turn the heat up to medium and bring to a simmer, stirring constantly to keep the mixture from sticking to the saucepan. Once a simmer is reached, keep whisking over the heat for 2-3 more minutes. Remove from heat, stir in the vanilla and return to a heatproof bowl or pitcher to cool. Note: I burned the heck out of my forearm once pouring a hot liquid into a not heat resistant pitcher. The pitcher shattered and hot liquid went all over me and the entire kitchen, so definitely stick to the heat resistant wares. Once the fudge pop mix is cool, fill the pop molds, leaving 1-inch headspace for the chocolate hazelnut fudge. Set in the freezer and begin making the chocolate hazelnut fudge for the base of the fudge pops.

Chocolate Hazelnut Fudge
Makes about 1/2 cup
1/3 cup heavy cream
1/4 cup light corn syrup
2 tablespoons brown sugar
2 tablespoons cocoa powder
1/2 teaspoon salt
1/3 cup hazelnut spread

Place a medium saucepan over medium-high heat.  Stir in the cream, corn syrup, brown sugar, cocoa powder and salt. Bring to a soft boil then reduce heat to a lower simmer and cook for 4-5 minutes, stirring occasionally as the fudge thickens. Remove from heat and whisk in the hazelnut spread. Stir until smooth. Let mostly cool before adding to the fudge pops, about 20 minutes. While the fudge is cooling, check to see if the fudge pops are frozen enough to hold popsicle sticks. Insert sticks into the fudge pops a few inches in then spoon the chocolate hazelnut fudge around the sticks and freeze until completely set before enjoying, at least 4 hours.

When ready to serve, dip the pop molds in a container of hot water to release the fudge pops. Gently wedge a butter knife or tooth pick into the side of the mold to loosen the pops, if needed. Roll the fudge pops in roasted cocoa nibs and enjoy.

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