I bet you are hot and busy. I’m hot and busy. But, chocolate makes me happy. And, frozen treats make me happy. Therefore, chocolate popsicles make me happy, even when I’m hot and busy. They also, not surprisingly, make my kids very happy, too.
One of my earlier food memories is this…
When I was in kindergarten or first grade, I had a metal lunchbox with a pink and white gingham pattern. This was when my mom still got to pick out the lunchbox. My next was a far superior (in my mind only) Muppets lunchbox with Animal on one side and a very fancy Thermos on the inside. Now I know that the pink gingham lunchbox was the best lunchbox ever. And when I think of metal lunchboxes I think of that one.
We lived in Harker Heights outside of Killeen then. My dad was in the army and that was just one of our stops. It was a happy place and there were still woods behind the nearby houses and kids would rummage through there in the afternoons and capture Horned Toads. I had an early crush on John Denver. I actually remember how much one of my Shawn Cassidy loving neighbors made fun of me for that one.
But, back to my lunchbox. Some days, lucky days, my mom would tape a dime and a nickel to the inside of my lunchbox with clear tape. If I opened my lunchbox to find this unexpected wealth, I got to buy a treat in the cafeteria. The treat that I always chose was a chocolate popsicle. Every time. Without exception. How’s that for a happy food memory? And now, when I make these popsicles I always think of my mom, and the pink gingham metal lunchbox and the fact that while you cannot, perhaps, buy love…you can often buy big smiles for a few coins where kids are concerned.
|Chocolate Cream Popsicles|| |
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, chopped
- 2 cups 2% milk
- Place the cream, sugar, and vanilla into a double boiler. Slowly warm the cream until the sugar has dissolved, stirring occasionally. When the cream is quite hot, though not quite simmering, turn off the heat and add the chocolate, stirring with a whisk until the chocolate is completely incorporated into the cream mixture.
- Slowly whisk the milk into the chocolate cream mixture. This will significantly cool the cream. Set the pot aside and allow the chocolate cream to approach room temperature. Carefully pour the chocolate cream into molds and place them in the freezer overnight.
This recipe makes over 4 cups of chocolate cream. So, you can make as many pops as you have pop molds. Since all molds are different, I’ll leave it to you to determine the yield based on your own pop molds. But allow me to make an impassioned plea. While plastic pop molds are pretty and colorful, nothing beats Dixie Cup popsicles, and here is why. When you use little paper cups, you can tear them off the frozen treat. These damnable plastic pop molds invariably require one to run them under hot water or do other unnatural things to get the treat to let go of the mold. Then your treat is already melting before you even get to start enjoying it. More often than not, you pull the stick out and there is no pop attached, especially when you are making softer treats like this. So, don’t go out and buy pop molds at the dollar store on my account. Next time, I’m going back to Dixie Cups. Maybe I need to invent tear-away tall paper molds that will sit up somehow for freezing.
Note: I used Ghiridelli semi-sweet Bar chocolate in this recipe as well as my own homemade vanilla extract.
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