Fudgesicles! I really don't know why these melted so quickly. I really, really don't. It looked cold outside. I like the melty pictures. I just wasn't expecting it. To be fair, I have found homemade cream pops or creamsicles do melt quicker than normal homemade popsicles and definitely faster than the store bought kind. I've made a few like this one and this one. I keep telling myself I'll start making them with coconut milk, but I don't. Always more and more heavy cream. These wouldn't make it home from the grocery store even on a cloudy day. I think that's one of the many charms of homemade food, daintiness. Fresh ingredients and slow, dainty food. That's how this works.
For this recipe I made a simple syrup, although I have mint extract. One thing I was really, really considering was blending up the fresh mint and putting it straight in to the pops. I love speckled popsicles, but I opted for the simple syrup. This time. As for that white strip on the popsicles, that's a product of the blending. So you blend up your cream until it's slightly whipped then put it into your molds, and the more aerated part will rise to the top. I left a little room and then added in the extra chocolate mix when I added the popsicle sticks.
Here's what you'll need:
- 1/2 cup fresh mint - packed
- 1 cup of sugar - I used unrefined sugar
- 1 cup of water
- 2 cups of heavy cream
- 3 tablespoons of cocoa powder
- In a stovetop pan mix mint, sugar, and water. Cook on medium-high until sugar is dissolved and the mint becomes fragrant.
- Strain the mix through a sieve to get mint leave out completely.
- In a blender mix up mint syrup, cocoa, and heavy cream.
- Add the mix to a popsicle mold filling about 85% full.
- Set in the freezer for an hour and add popsicles sticks while the mix is about half frozen. Top off the molds with any left over mix.