The Ultimate Dark Chocolate + Espresso Popsicles
Smooth cocoa meets strong espresso in this grown-up take on the perfect fudge pop, adapted from the original recipe by Kendra Vaculin of Bon Appétit.
Yields 16 popsicles
What You'll Need:
1 cup granulated sugar
3/4 cup Askinosie Single Origin Natural Cocoa Powder
2 tbsp. instant espresso powder
2 tbsp. cornstarch
1/4 tsp. kosher salt
3 1/2 cups whole milk
1 tsp. vanilla extract
In a medium saucepan, whisk 1 cup of granulated sugar, ¾ cup of Askinosie Unsweetened Cocoa Powder, 2 tbsp. instant espresso powder, 2 tbsp. cornstarch or potato starch, and ¼ tsp. kosher salt.
Add 1 cup of whole milk and whisk until smooth paste forms, then add in 2 ½ cups of milk and place saucepan over medium heat and simmer. Whisk often until the mixture is warm, then use a heat-proof rubber spatula to stir for 3-4 additional minutes. After removing from heat, whisk in 1 tsp. of vanilla extract. Cool for ten minutes, whisking periodically.
Pour mixture into food-safe silicone popsicle mold and let set for 1 hour; insert popsicle sticks until frozen (about 5 hours). Remove popsicles from the mold + enjoy!
Looking for another cool concoction? Try out our beloved Chilled Sipping Chocolate!
