Fudgy Goodness

I love Fudgsicles, but I seem to recall that they have corn syrup, so I thought I'd try making my own unprocessed version. It wasn't until I was well along the way that I remembered one of the thing I love about Fudgsicles: they're fat free. This version is decidedly not. But if you use good chocolate they are divine—and much more suited to adults than the sugar and cocoa version at mass retailers everywhere. I added cinnamon and a touch of cayenne—two of my favorite ingredients to add complexity to sweets—and the taste was to-die for. The texture, however, was ever-so-slightly grainy. Not enough to keep me from slurping them down, but not exactly what I was going for. I don't know if adding the spices made it grainy, or if I just didn't incorporate the cocoa enough.

This made a lot more than would fit in my six popsicle molds—I got three ramekin portions, too, which were fantastic with a little raspberry wine poured over. It was a little difficult to get them out of the ramekins—hence the soupiness—but who's gonna complain about liquid chocolate?

Adult Fudgsicles
Adapted from Alton Brown

8 ounces bittersweet chocolate, chopped
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) 1% or 2% milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Pinch cayenne pepper

Place chopped chocolate into a medium glass mixing bowl. Set aside.
Combine heavy cream, milk, 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, cinnamon, and cayenne.

Divide the mixture evenly among the molds (or ramekins) and place in the freezer. Freeze for at least 4 hours or until solid. For adult versions, serve with raspberry wine or kaluha, either as a popsicle resting in a shot glass or as a sauce poured over a molded-ramekin version.

Serves 6 to 8.