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1. In a small bowl, combine the cocoa and ¾ cup of the half-and-half. Mix with a fork to form a smooth paste. (Add more half-and-half if the mixture seems dry.)
2. Place the remaining half-and-half in a medium saucepan. Add the sugar and chocolate paste and mix well. Bring to a simmer.
3. Remove from the heat and stir in the vanilla. Let cool to room temperature.
4. Fill each Popsicle mold according to the manufacturer’s instructions.
5. Place in the freezer for 4–6 hours.
6. Remove individual fudgesicles from the freezer and hold them under hot running water for 5–10 seconds until their molds release. Remove the molds and
eat immediately.
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