Author Notes: Inspired by Amanda’s Blackberry, Rosemary and Yogurt popsicles and a recipe for Mexican Chocolate Pops on Leite’s Culinaria, I decided to try my hand at a double-layered fudgesicle. I started with the spiced dark chocolate base from the Mexican Chocolate Pops and then added a milk chocolate layer spiked with vanilla bean for a two-tone effect. —Merrill Stubbs
Makes: 6 to 8 fudgesicles
cup heavy cream
cup whole milk
ounces bittersweet chocolate, chopped
tablespoons light brown sugar
Large pinch ground cinnamon
Large pinch cayenne
ounces milk chocolate, chopped
Seeds from 1/2 vanilla bean
- Combine the cream and milk in a heavy saucepan and set over low heat.
- Combine the bittersweet chocolate, 1 tablespoon brown sugar, cinnamon and cayenne in a medium heatproof bowl. Set aside.
- Combine the milk chocolate, remaining brown sugar and the vanilla seeds in another medium heatproof bowl.
- When the milk is just about to boil, carefully pour half of it into each of the two bowls with the two different chocolates, whisking well to melt the chocolate and dissolve the sugar.
- Pour the bittersweet chocolate mixture about halfway up the sides of 6 to 8 popsicle molds (you may have extra — it’s great stirred into coffee!). Put the molds in the freezer until just beginning to set, about an hour to an hour and a half. (In the meantime, cover and refrigerate the milk chocolate mixture.)
- When the surface of the bittersweet mixture has firmed up, but the rest is still soft enough to insert a popsicle stick, give the milk chocolate mixture a quick whisk and divide it evenly among the molds (you know what to do with the leftovers!). Gently insert popsicle sticks, stabilizing them by pushing them a little bit into the bottom layer. Freeze the fudgesicles for several hours, until completely hard. To serve, dip the popsicle molds into a bowl of very hot water for a few seconds — the fudgesicles should slip out easily.