When I was in grade school, my favorite snack during recess was a twin popsicle. It came in two variants: orange and chocolate. The orange variant, I'm more than willing to share, but when I'm sucking on my chocolate popsicle do not expect to to share it. Hands off please! With my fondness for chocolate per se or in this case with chocolate popsicles, seeing this awesome popsicle mold in my local specialty kitchen store, I just knew I have to have it.
Being a self-confess chocolate fiend, my first popsicle creation would a a chocolate kind. I scour around the net finding the best recipe that would better adopt to my family's taste. Who would have thought that there are a lot of different ways to do it, but the most easy and less time consuming version is by using a chocolate pudding mix, which I immediately disregard due to the fact that I want to make it without any pre-pack stuff. Finally got Alton Browns version, it sounds promising however a lot of reviewers gave it a negative saying it's too bitter because amazingly, there is no sugar in the recipe. How great is that? Anything without sugar that I can make desserts with, I'm willing to try at least once.
Those AB's recipe does not get good reviews, I was willing to give it a try, how bad could it be right? It's Good Eats! I'm so glad I gave it a try though, it's one of my family favorite. I think by now, you guys can tell that my family is easy to please anything with chocolate they gobble it up with no problem. Taking into consideration of what others say about this (1) is that it taste too bitter? My solution to that problem is that if you like your chocolate extra bitter go with a higher percentage of chocolate around 65-80% and if you prefer a milder chocolate taste go with a lower percentage of chocolate let's say 50%. For kids I think it's better to use a semi-sweet variety, bittersweet chocolates might be too strong for the little one's taste. Just be sure to use whatever chocolate that you have no problem eating on it's own. The (2) problem that people found with this recipe is that it was gritty. I didn't have a problem with that because when I whisk the cream, milk and cocoa together I waited patiently until everything is dissolved and I waited it to simmer. When it simmers, the chocolate thickens up a pit and turns into this delicious smelling hot cocoa. I would have drank it then and there if I wasn't craving for some popsicles.
I'm not sure if you can see but most of the wooden popsicle sticks are lopsided. I just figured it our after hours and hours of waiting that, I should have waited for a few hours before putting in the wooden sticks so that the mixture will have more body into it and give the sticks would have the necessary support they needed, so as they wouldn't have been flopping around like crazy. The sticks have to be standing straight as to get the cover in one swift motion. Though I didn't get it in one swift motion, I was able to gingerly pry to cover off the mold. Gently run the bottom part of the mold in running water and gently help the pops out of their mold. I laid my freed popsicles in a baking sheet lined with cling film and hurriedly put them back in the freezer and waited for the surface to re solidify. I left it there for 30 minutes, I wouldn't want them to get freezer burns. Each popsicles are then wrapped with cling film and stored in the freezer in an airtight container, wouldn't want them to absorb so funky smell from the other stuff in the freezer. It would keep for a week in the freezer but trust me these are good and it wouldn't last that long.
Adapted from Alton Brown Good Eats
- 8 oz chopped bittersweet chocolate
- 1 1/2 cup heavy cream
- 1 cup milk
- 2 tbsp. unsweetened cocoa
- 2 tsp.vanilla
- Placed the chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chopped chocolate. Let it stand for 2 to 3 minutes and whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freese for at least 4 hours or until solid. They can be held in the freezer for up to 1 week in an airtight container.