Kelly Fudge Pop

Name: Kelly Fudge Pop
Prep time: 1 d 21 h
Cook time: 1 d 21 h
Total time: 1 d 21 h
Yield: 8
Cuisine: Global
Ingredients: 227 grams ounces high-quality bittersweet chocolate (62% to 70% cacao), coarsely chopped; 4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder; 296 milliliters (10.4 oz / 290 g) heavy cream; 1 teaspoon kosher salt; 59 milliliters (1.8 oz / 50 g) sugar; 1 Tbsp vanilla extract; 237 milliliters (8.6 oz / 242 g) whole milk

Kelly Fudge Pop might be just the dessert you are searching for. One portion of this dish contains roughly 4g of protein, 26g of fat, and a total of 341 calories. This recipe serves 8. Head to the store and pick up kosher salt, sugar, vanillan extract, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 hours.

Instructions

Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.

Ingredients you will need

Ice

Pop

Equipment you will use

Baking Sheet

Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.

Ingredients you will need

Vanilla Extract

Chocolate

Equipment you will use

Bowl

In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.

Ingredients you will need

Cocoa Powder

Cream

Sugar

Milk

Salt

Equipment you will use

Whisk

Kitchen Thermometer

Sauce Pan

Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.

Ingredients you will need

Chocolate

Cream

Fudge

Pop

Equipment you will use

Immersion Blender

Measuring Cup

Sieve

Whisk

Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.

Ingredients you will need

Chocolate

Ice

Pop

Equipment you will use

Toothpicks

Skewers

Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.

Ingredients you will need

Fudge

Water

Do Ahead: Stored in an airtight container, the fudge pops will keep for up to 2 weeks in the freezer.Above and Beyond: This recipe works well in any ice-pop mold, but if you want to create a miniature edible Ellsworth Kelly sculpture in your home, see Resources to order the silicone ice-pop molds we use at the café.Resources: Medium ice-pop molds (4-ounce capacity): coldmolds.com

Ingredients you will need

Fudge

Ice

Pop