No. 228: Fudgesicles

We had such a tremendous Sunday with our wonderful guests.

We started the day with a robust walk around the Lafayette Reservoir, then headed into the city to explore Chinatown. Surprisingly, Mr. McC and I had never taken the time to walk around. It was lovely, and we had such fun exploring local favorites like The Wok Shop and getting dim sum at You's.

Wok Shop

(Some of the many woks at The Wok Shop.)

And of course we got a picture of Matt and Athena at the Chinatown Gate.

The gate

After that we headed to Baker Beach for some epic views of the Pacific and the Golden Gate.

Epic views

Yes, the sky really was that blue. No filters required.

Mr. McC and I

You can't tell from this picture, but the "Naked End" of Baker Beach was just off to the right of us. And believe me, there were some folks taking full advantage of the sunny day;)

The best part of our touristy day? My new FitBit got a serious workout. 16,000+ steps in one day. Boom!

Fudgesicles

After a long hot day of walking, there is nothing better than a chocolate treat waiting at home for you. I wasn't a big fan of the chocolate yogurt popsicles I made a while back, so I decided to splurge and go for the real thing with this recipe.

Ingredients

3/4 cups sugar
3/4 cups unsweetened natural or Dutch process cocoa powder
1 1/2 tablespoon cornstarch
1/8 teaspoon salt
3 cups milk (any fat percentage)
1/2 teaspoon pure vanilla extract

To make

Combine the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining milk.

Whisked and simmering

Bring the mixture to a simmer over medium heat, stirring with the whisk - constantly scraping the bottom, sides, and corners of the pot - until the mixture begins to bubble a little at the edges. Continue whisking and cooking for 2 more minutes.

Off heat, whisk in the vanilla and scrape the mixture into a pitcher (or very large measuring cup in my case). Fill the pop molds leaving at least 1/4 inch at the top to allow for expansion.

Cooling and molds

If your mold has a cover with openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks.

Ready to freeze

Freeze until hard, about 4 hours. Keep in the freezer until serving.

The results

These are delicious, delectable, chocolate goodies. I love this recipe.

Final fudgesicle

I used Ghirardelli unsweetened cocoa powder in these little guys and you could taste the quality of the chocolate. They were perfectly balanced between cocoa and sweet.

This recipe is headed to the favorites list, pronto!

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