Makes about 12
You need 12 ice pop molds to make these chipotle-spiked Fudgsicles. Look for the molds in kitchen and housewares shops such as Bed Bath & Beyond and Target, or online at www.cheftools.com and www.ama
zon.com. You can also freeze the pudding mixture in custard cups.
| 3 | ounces bittersweet or semisweet chocolate, chopped |
| 1 | cup sugar |
| ¼ | cup cornstarch |
| 6 | tablespoons unsweetened cocoa powder |
| Pinch of salt | |
| 5 | cups whole milk |
| 1 | small chipotle pepper in adobo sauce, seeds removed, and chopped (about 1½ teaspoons) |
| ½ | teaspoon orange rind |
| 2 | tablespoons unsalted butter, cut up |
| 2 | teaspoons vanilla extract |
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1. Place the chocolate in a bowl and set a fine-mesh sieve over the bowl.
2. In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Pour in 1 cup of the milk and whisk thoroughly so the cornstarch dissolves in the liquid. Whisk in the remaining 4 cups of milk. Add the chipotle pepper and orange rind.
3. Set the pan over medium heat. Cook, whisking often, as the mixture comes to a boil. Lower the heat slightly and let the mixture bubble gently for 2 to 3 minutes or until thickened. Don’t overcook. Carefully pour the mixture through the sieve over the chopped chocolate. Discard any solids in the sieve. Whisk the chocolate mixture, then whisk in the butter and vanilla.
4. Set aside for a few minutes until the chocolate mixture is no longer too hot, but it should not thicken more. Ladle or pour the mixture into ice pop molds. Freeze for 4 to 6 hours or preferably overnight. (If using molds where wooden sticks must be inserted, freeze for around 30 minutes or until the mixture is thick enough to hold a stick and insert the sticks.)
5. To serve, run the molds under warm-hot water for a few seconds to loosen the Fudgsicles. Adapted from Tryst