Ingredients
- 2 cups milk
- ¾ cup heavy cream
- ¼ cup granulated sugar
- 2 Tablespoons unsweetened cocoa powder
- ¾ cup semi-sweet chocolate chips
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
Instructions
In a large sauce pan, heat the milk, cream, sugar and cocoa powder over medium heat. Bring to a light simmer and then immediately remove from the heat.
Place the chocolate in a blender. Pour the hot milk over top and let sit for a couple minutes. Add in the vanilla and sea salt. Then blend until smooth.
Pour mixture into 8 ice pop molds and freeze for about 30 minutes. Then insert wooden popsicle sticks and freeze overnight, or until frozen.
To release the pops, run the bottom of the mold under warm water, or let sit on the counter for a few minutes. Serve while cold.
Notes:
Variation: Dip the frozen fudge pops in melted chocolate. Sprinkle with nuts or flake sea salt if desired. Line a pan with wax paper and place them back in the freezer.