Dark Chocolate-Espresso Ice Pops
A little espresso powder is often called for in a cake or brownie recipe to amp up the chocolaty flavor. Here the ingredient holds its own against unsweetened cocoa powder to create a rich, distinctly grown-up take on classic fudge pops. To make unmolding a breeze, dip the molds into a pot filled with warm water (or run them under a hot tap) for a few seconds—this will take the icy edge off the outside of each pop and help loosen them from the molds.
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What you’ll need
Silicone Popsicle Molds
$15 At Amazon
Whisk
$12 $10 At Amazon
Silicone Spatula
$13 At Amazon
Medium Saucepan
$50 $40 At Amazon
Glass Measuring Cup
$26 At Amazon
Recipe information
Yield
Makes 16
Ingredients
Special equipment
Preparation
Step 1
Whisk 1 cup (200 g) granulated sugar, ¾ cup (63 g) unsweetened cocoa powder, 2 Tbsp. instant espresso powder or unsweetened cocoa powder, 2 Tbsp. cornstarch or potato starch, and ¼ tsp. kosher salt in a medium saucepan. Add 1 cup whole milk, whisking until a smooth paste forms, then whisk in remaining 2½ cups milk. Place saucepan over medium heat; bring to a simmer. Cook, whisking often, until very hot to the touch. Switch to a heatproof rubber spatula; continue to cook, stirring constantly and scraping down sides of pan, until thickened, 3–4 minutes more. Remove from heat and whisk in 1 tsp. vanilla extract. Let cool 10 minutes, whisking occasionally to prevent a skin from forming.
Step 2
Pour mixture into molds; freeze until just starting to set, about 1 hour. Insert sticks; freeze until solid, about 5 hours.
Step 3
To serve, run ice pops under hot water for several seconds and unmold.
Do ahead: Ice pops can be made 3 months ahead. Cover molds tightly if needed and keep frozen.
