Chocolate fudge pops
10 min · 6 g protein · 81 cals / serving
The ice-cream-truck fudge bar made at home: cocoa bloomed in warm milk with maple syrup, then blended with thick Greek yogurt and frozen on sticks. They come out dark, chocolatey and creamy-icy like the bought kind, with a gentle tang underneath, and a whole pop is about the calories of a small glass of chocolate milk.
Ingredients
- 1 cup 1% milk, 1% (low-fat)
- 1/2 cup cocoa powder, unsweetened
- 1/3 cup maple syrup
- a pinch salt
- 1 tsp vanilla extract
- 1 1/4 cups nonfat Greek yogurt, plain
Steps
- Warm the milk until steaming (about a minute in the microwave). Whisk in the cocoa, maple syrup and salt until no lumps remain; warm milk dissolves cocoa far better than cold, and the flavour comes out deeper. Let it cool for 10 minutes.
- Blend or whisk the chocolate milk with the vanilla and the Greek yogurt until completely smooth. Taste it: it should be a little sweeter than you want the pops, because cold dulls sweetness.
- Pour into 8 ice-pop moulds, leaving 1/2 inch for expansion, tap them on the counter to settle any bubbles, and insert the sticks.
- Freeze at least 6 hours, or overnight. To unmould, run the outside of the mould under warm water for 10–15 seconds and pull gently.
Good to know
Can I make them creamier?
Use whole-milk Greek yogurt. The extra fat keeps the ice crystals smaller and the pops bite more like a fudge bar, at about 45 instead of 56.
Mine taste a bit bitter. What went wrong?
Cocoa brands vary a lot, and natural cocoa is sharper than Dutch-processed. Use Dutch-processed if you can find it, or add another 1 1/2 tablespoons of maple syrup to the warm milk, at about 52 instead of 56.
How long do they keep?
About a month in the freezer. After a day, pop them out of the moulds and keep them in a freezer bag, so the moulds are free for the next batch and the pops do not pick up freezer smells.
Alternatives
Per
- Calories
- 95
- Protein
- (27%)
- 7 g
- Fat
- (12%)
- 1 g
- Carbohydrates
- (61%)
- 17 g
- of which sugar
- 12 g
- Fiber
- 2 g
- Sodium
- 61 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 652 kcal goes into the pot and 686 g of ingredients comes out as about 685 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.