Smooth, chocolatey fudgesicles but make them with white chocolate that’s been toasted to deepen the delicious caramel-like taste.
My husband, so used to an abundance of baked goods hanging around our kitchen, is not really easy to impress anymore. When we first started living together, he was thinner, hungrier, and a batch of botched muffins would be gobbled up as soon as it came out of the oven and I would be proclaimed the next Ina. Now, he’ll come home from work, casually stroll over to the table, silently have a slice of cake or one cookie… and won’t comment, until asked. I usually get a nonchalant, “of course it was good, your stuff is always good. I’m just so used to it being good”.
So when I see him get really into something I’ve made, and harass me for more, I know that the recipe is truly unique and impressive. Enter, these buttery, caramelized chocolate fudgesicles. He stood – not kidding here – with his head in the freezer (where our 2yo wouldn’t see him, so he wouldn’t have to share…) and ate two. The next day, when I was shooting (this is why there are only three in a few of the photos, lol) he hovered over me waiting for a third. We both agreed these were so different than anything we’d had before and likened them to werther’s original caramels (the smooth texture! the caramel taste!), but even better.
Here is my guide for how to do this. You’ll want to start with 5 oz of white chocolate to start with as some will be lost in moving the chocolate between baking pans, spoons, food processors, etc.
I use Lindt white chocolate (readily available at most grocery stores or buy a pack for a good price here) when I make mine.
I recommend making the caramelized white chocolate the day, or even a few days before. Use about 8 oz chocolate to start with or more, it’s lovely stuff to have on hand for everything from buttercream, ganache, or to add to cookies.
I know it’s tempting to reach for the boxed set in the frozen section of the store. But did you know all you need is a pot to make these? First you’ll warm the heavy cream a bit then pour it over the chopped chocolate. Stir until you have a ganache consistency. Then you’ll warm some milk and sugar, and once it dissolves, add the ganache. Then a bit of cornstarch (this is an Italian gelato trick to make the mixture smooth). All in a pot and that’s it!
You might want to buy a mold set for a more traditional shape (this is the mold set I used to make my popsicles) but you could also make these in a lined muffin pan. Once the ‘pops’ are semi-frozen you’ll add the sticks (they won’t hold up if you add them when they are still liquid) and complete the freeze.
The resulting texture when frozen is smooth, silky and oh – so, SO wonderful on the tongue. The deeply complex caramel taste from the sweet white chocolate is just delightful. And yeh, so much better than that boring box.
The shell you see pictured up top is pretty easy to make too: melt chocolate over a double boiler with a bit of coconut oil. The coconut oil is what keeps the chocolate from being too hard to break into when you bite into it frozen. Once it’s fully melted, mix and drizzle over the frozen popsicles.
Before you begin the chocolate coating process, have your fudgesicles removed from their molds and frozen again for at least 4 hours to prevent them from melting while you coat them.
Plan to work near the freezer. Place a sheet pan or cake pan in the freezer and line it with parchment paper.
Melt 4 oz chocolate over a double boiler.
Add 2 teaspoons coconut oil and stir until smooth.
Drizzle or pour the sauce onto the fudgesicles and sprinkle with sea salt immediately. The chocolate should set within a minute or two.
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