Tasting Table's food editors are regularly sent into a whirligig of recipe spin-offs and segues. One recent example: Bloody Mary-inspired tomatoes begat Bloody Mary ice pops for our Summer Cookbook (download here to watch the step-by-step video), which then morphed into other icy ideas, from frozen wine slushies (coming soon!) to ice cream sliders and these mocha fudge pops (also from our Summer Cookbook). The key to the pops' deep flavor is to use mellow milk chocolate in tandem with bittersweet chocolate. Strong-brewed espresso was our coffee of choice, but any coffee will do, be it cold-brewed, French-pressed or leftover from this morning.
Mocha Fudge Pops
From the Tasting Table Test Kitchen
Yield: 6 pops
Cook Time: 1 minute (plus 8 hours freezing)
4 ounces milk chocolate, finely chopped
1 ounce bittersweet chocolate, finely chopped
½ cup strong, hot coffee (or espresso)
½ cup heavy cream
½ cup whole milk
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Pinch kosher salt
1. In a medium bowl, add the milk and bittersweet chocolates. Pour the hot coffee over the chocolate, cover the bowl with plastic wrap and set aside for 5 minutes.
2. Pour the cream and milk into a microwave-safe bowl or liquid measuring cup and microwave on high heat until warm, 30 seconds to 1 minute. Pour the warm-milk mixture over the chocolate, add the corn syrup, vanilla and salt and stir to combine. Fill each of the sections of a six-pop ice mold with the chocolate mixture.
3. Freeze the mocha pops until they're semi-frozen, about 2 hours. Insert a popsicle stick into the center of each one, return to the freezer and freeze until hard, another 6 hours or overnight. To remove the mocha pops, place the bottom of the mold under hot running water until a pop easily slides out (if the mocha pop looks a little melted around the edges, then place it on a parchment-paper-lined baking sheet and refreeze until hard). Serve.