KELLY FUDGE POP
Ellsworth Kelly's enormous sculpture, _Stele 1_, was the anchor in the Rooftop Garden when we opened our café in 2009\. A 1-inch-thick oblong steel plate weighing seven tons and rising eighteen feet into the air perched on one narrow end, the sculpture seemed to defy gravity. The deep rust-colored patina of the Corten steel was an incredible contrast against gray volcanic stone walls of the Rooftop Garden and the stunning art deco Pacific Bell building that towers over the east side of the museum. Of course, I thought the piece looked like an enormous slab of chocolate. Trying to figure out a dessert based on the sculpture, I played with various truffle recipes and cakes baked in oblong pans, but nothing was giving me the rich matte color and texture of the weathered steel. One day I was chatting with the museum's brilliant and witty social media guru, Ian Padgham, about _Stele 1_, and I asked him what the sculpture reminded him of. "A Fudgsicle, of course!" he said. And, so it was. I found some silicone ice-pop molds in the shape of the sculpture and developed a creamy, rich chocolatey base with a touch of natural cocoa powder to give the frozen fudge pops the reddish matte finish of Corten steel.
Provided by Caitlin Freeman
Yield Makes 8 to 10 fudge pops
Number Of Ingredients 7
Steps:
- Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.
- Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
- In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.
- Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
- Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
- Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.
FUDGE POPS
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
FUDGE POPS
Steps:
- In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
- Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative.
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