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GFCFSF Fudge Pops




Source of Recipe


Based on a recipe by Alton Brown (Good Eats); posted by Jo


List of Ingredients




8 oz Organic Swiss dark chocolate, 365 brand (from Whole Foods), chopped fine*
12 oz (1 1/2 cups) mostly coconut cream**
8 oz (1 cup) double-strength Dari-free (or other milk sub)
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Ice pop molds

Recipe



Place chopped chocolate into a medium glass mixing bowl. Set aside.

Combine coconut cream, milk sub, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. (If your pot is not rounded, make sure you use a spoon occasionally to get into the corners that whisks can't reach.)

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 (a turkey baster works well here) and place in the freezer. Freeze for at least 4 hours or until solid.

Fudge pops can be held in the freezer for up to 1 week in an airtight container.

* Alton shared a neat trick for chopping up chocolate. Use a chef's knife and a rolling pin or rubber mallet. Chip away chocolate pieces by tapping the top of the knife with the rolling pin so the knife cuts into the chocolate like a nail. Chocolate with a lot of cocoa solids is quite hard, so this takes a bit of doing.

** To extract cream from coconut milk, do not shake coconut milk before opening. Skim the thick cream from the top with a spoon. I used most of the coconut cream from two cans of A Taste of Thai coconut milk (the cream in their milk is quite thick and it's soy-free) and added a few tablespoons of the clear coconut milk so the cream wasn't too thick.

NOTE: The original recipe called for bittersweet baking chocolate, heavy cream and whole milk so fat content is important here, especially since it uses unsweetened cocoa powder. The Swiss chocolate has very similar fat content to baking chocolate, so little is lost there. However, if you want to try this with less fattening milk subs, you may need to switch to Dutch processed cocoa. Unsweetened cocoa powder is much more acidic and requires fat to cut the sharpness. Dutch processed has added alkali, which neutralizes the flavor. Dutch processed, however, is much more expensive.

If you can't find a safe baking chocolate, you can substitute 3 T unsweetened cocoa powder + 1 T butter sub/shortening for each ounce of baking chocolate. You might, however, have to cut back slightly on the liquids in the recipe.

Makes 8 pops.