Thursday, July 7, 2011


I made these about a month ago, and it's kind of ridiculous that I haven't made them again. They are so yummy, and not that much work.

Our fancy-dancy popsicle molds.

The tongue is getting ready to taste.

In the heat, the best place to enjoy a popsicle.

This recipe is from the book On a Stick! by Matt Armendariz.  I found the recipe when Smitten Kitchen featured it.  (I doubled the recipe because... four kids in summer, duh! so if you want a single recipe, Smitten Kitchen's got it up here.)  I'd like to try other recipes from the book.  They look like a lot of fun, plus Evan bought 1000 Popsicle sticks in a crafting moment this spring.  They are going to be hanging around here until I am a grandmother if we don't get creative.


1.5 ounces (1/4 cup) choc. chips
2 ½ cups whole milk
2/3 cup sugar
Large pinch of salt
2 T cornstarch
1 tsp. vanilla
3 T unsweetened cocoa powder
1 T unsalted butter

In the bottom of a heavy saucepan, melt the chocolate chips over very low heat, stirring constantly, until smooth.  Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium.  Cook mixture, stirring frequently until it thickens, between 5 to 10 minutes (Smitten Kitchen said it took her five minutes-- I used all ten minutes, maybe because it's a doubled recipe).  Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds or Dixie cups.  Freeze 30 minutes, then insert popsicle sticks.  Freeze the rest of the way (several hours).

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