Bad day? We've got a solution.
How about some delicious mocha fudge goodness on a stick?
These delicious homemade popsicles contain layers of frozen chocolate mocha cream along with crunchy layers of chocolate cookie crumbs. And they're made even better when you use great local ingredients like Omanhene cocoa powder. But, hey, we might be a little biased.
Summer might be fleeting, but you're going to want to make up a batch of these delicious popsicles before the real fall weather sets in.
Chocolate Mocha Popsicles
Makes 10 standard sized pops
- 1 cup chocolate wafer cookies, crumbled
- 3 tablespoons butter, melted and cooled
- 2 1/2 cups whole milk
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon instant espresso powder
- 3 tablespoons unsweetened Omanhene cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Stir together cookie crumbs and melted butter. Set aside.
In small bowl, mix together sugar, cornstarch, espresso powder, cocoa powder and salt.
Heat milk in medium saucepan over medium heat until bubbling around edges. Remove from heat and add sugar mixture, whisking to combine.
Place pan back on heat and stir frequently until mixture thickens, 5-8 minutes. Remove from heat, add vanilla and butter and stir until combined.
Fill popsicle molds just over 1/3 full. Add spoonful of chocolate crumbs and tap molds gently on counter to remove air bubbles. Continue to fill molds with chocolate mocha mixture, leaving a bit of space at top to finish with additional chocolate crumbs.
Freeze for at least 6 hours and up to one week.