Fudge pops made with fresh raspberries and frozen hot chocolate? You bet! They’re a sweet frozen treat with a little kick of cayenne that will help to keep you cool, even in the hottest of summers.
I’ve never been one to believe in black helicopters, UFOs, Bigfoot, or any of that jazz, but I wonder if Mr. Gore was correct about global warming. Typically, the average summer temps in this part of Wisconsin are 82 degrees. Hot, but not crazy hot. Lately though, the surface temperature of the sidewalk outside feels like it could give the surface of the sun a run for its money.
I think I’ll sell ice cubes and teach people how to make sun tea and dashboard cookies. It seems that no matter how much water I drink, it’s not enough to quench my thirst. The instant it touches my lips, it soaks into the pores of my shriveling, dehydrated skin.
Rather than risk death by dehydration, I’ve stocked our freezer with lots of frozen fun-on-a-stick treats.
Like these raspberry hot chocolate fudge pops!
The idea for these pops was inspired a frozen raspberry pops recipe from Joy the Baker’s cookbook. I love Joy’s idea of adding raspberries to the chocolate. It makes for a fun, healthy fruit surprise inside of the creamy chocolate goodness.
As I looked at the photo included in the cookbook, I couldn’t help but compare the bursts of raspberries in the chocolate to fireworks exploding in the night sky.
I wanted my version of these fudge pops to have a burst of fun, too, but in another form.
Just as fireworks are hot, I thought my frozen treats should be, too! But how do you make a cool frozen treat hot, you ask? By adding cayenne pepper, of course! Think frozen Mexican hot chocolate and boom… there’s a fireworks display in your mouth!
If you’re not feelin’ like spicy fudge pops, leave out the cayenne pepper, or make up some of my apple pie ice cream bowls instead.
Enjoy your 4th of July, and these frozen fudge pops!
Raspberry Frozen Hot Chocolate Fudge Pops
- 8 ounces bittersweet chocolate, chopped fine
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons vanilla extract
- Place chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk, sugar, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer.
- Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid.