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Cool fudge pops save the day when it’s blazing outside and the whole family’s begging for something chilly. I wanted a chocolate treat my kids could have anytime, and these pops are a breeze to make—and check off all my mom boxes.
The kids won’t let me forget that first batch we made after swimming. Now they always want to dump in the cocoa and help mix it up. It’s our new summer tradition.
Dreamy Ingredients
- Dark chocolate (pick a good quality bar): Chopped up fine, this is what makes your pops rich and a little fancy. I’m crazy about using seventy percent bars, but any favorite works.
- Dutch cocoa powder (unsweetened): Gives that deep, fudge taste and cancels out any tang. Sift before adding so you don’t get clumps.
- Milk (any you love): Whole or oat milk makes pops smooth and creamy—skim doesn’t work great. Adds the right texture when frozen.
- Coconut cream or full-fat coconut milk: This brings out the dreamy, thick finish. Check the can for short ingredient lists for best flavor.
Simple How-To
- Pop 'em Out and Enjoy:
- Let warm water run over the molds for ten seconds. Tug lightly on the sticks and you’re good to go—creamy pops every time.
- Pour and Freeze:
- Fill molds, leaving the top just a little empty for freezing room. Flat molds? Chill mixture ten minutes first so it thickens, then pour and freeze till solid—six hours or so.
- Stir In Chocolate:
- Toss your chopped chocolate into the hot pot and let it melt for half a minute. Then stir until everything’s shiny and smooth. Want it darker? Toss in another chunk.
- Warm It Up:
- Put your pan on medium-low heat, whisking gently. Wait for little bubbles around the edges—don’t let it boil or the mix can get weird. Pull it off the stove once it’s hot.
- Get the Base Mixed:
- Whisk up coconut milk, your milk, and cocoa in a medium pot. Keep going until it’s all blended and there’s no dry bits left.
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Keeping Them Fresh
Keep your fudge pops fresh by wrapping each in wax or parchment and popping them in a sealed freezer container. They’ll last about a month, though ours disappear way before then. Lay out some paper between layers to keep them from sticking or swapping tastes with other freezer food.
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Swap Options
Not a coconut fan? Try thick oat milk or smooth cashew cream for a swap. Almond milk makes them icier but still yummy. Want to mix it up? Add a splash of vanilla or sprinkle in mini chips before freezing.
Ways to Serve
Drop a pop into iced cold brew for an adult treat. Roll them in toasted coconut or smashed nuts as soon as they’re out of the mold. Or line them up with berries and extra melted chocolate for a fun platter at dessert time.
Fun Background
Chocolate treats on a stick are a summer memory for lots of folks—think chasing the ice cream truck. This DIY version takes those old-school fudge pops and updates them with real stuff that feels better to eat but still gives you that classic happy vibe.
FAQs About the Recipe
- → Can I use a different type of milk?
Go ahead, swap the milk out! Just skip nonfat—you’ll want some fat for a creamy treat that doesn’t get icy.
- → What kind of chocolate should I use?
Pick dark chocolate you actually love to eat, since it’s the main flavor of these pops.
- → Do these frozen pops taste like coconut?
The chocolate kind of steals the show here, so the coconut just lingers faintly in the background.
- → How long should I freeze them?
Let these freeze for about 6 hours, but if you’ve got the time, overnight is best so they pop out easily and stay solid.
- → Can I make them sweeter?
Totally—mix in a drizzle of maple syrup or honey if you've got a sweet tooth, but give the mix a taste first.