When life gives you lemons, make lemonade. When life gives you chocolate butter that won’t actually separate, make tiny homemade fudgsicles.
The Boyfriend’s sister sent me a text message last week that consisted of two words: chocolate butter. I’d been toying with the idea of making my own butter for quite some time, so when Amberance came over with two mason jars and a fond memory of a 4th grade social studies textbook (don’t ask), we decided to make a batch or two of butter. The plain kind turned out just right. However, instead of waiting until the butter separated from the buttermilk, I thought it might be a smart idea to add cocoa and sugar before Batch #2 turned into butter. Instead, it got suspended at frothy-whipped-cream phase. Lesson learned: future batches of chocolate butter will be made with chemistry in mind.
The obvious next step was to make homemade fudgsicles with this rich, chocolatey cream.
Mini Fudge Pops
1/2 pint heavy cream
2 tbsp cocoa powder
5 tsp sugar
Pour the cream into a mason jar or other airtight container, and seal. Shake the jar vigorously until the contents shift from cream to thick (whipped) cream to a semi-solid almost-butter.
At this point, stir in the cocoa powder and butter. It will look a little bit funky, as though the chocolate doesn’t want to mix all the way in. Keep shaking until your arms are tired. If you need to cheat and put the mixture in the blender for a minute or two, I won’t tell anyone.
When the cream, sugar, and cocoa are fully blended, they will resemble a very thin chocolate pudding, possibly with bubbles in it. Pour this mixture into a bowl and cover with plastic wrap, then refrigerate for about half an hour.
Remove the bowl from the fridge. There may be a very thin skin on top, but after a quick stir, it’ll break apart and blend back into the chocolate. Carefully spoon the chocolate into an ice cube tray, and place in the freezer.
After about half an hour, add toothpicks or cut-in-half popsicle sticks to the semi-frozen chocolate bites.
Freeze for several hours, remove the treats from the ice cube tray, and enjoy!
These aren’t intensely sweet, but they’re very rich. I’m inclined to believe that they’re healthier than regular fudge pops because of their tiny size (and because they’re rich enough that you probably won’t need more than one or two to satisfy a chocolate craving).
Just a note: I’m planning on re-making these soon…the faux-fudgsicles were delicious, but very reluctant to come out of the ice cube tray. I had to use a hairdryer to coax them out. I’m going to experiment with different methods, and hopefully find something that doesn’t corrupt the flavor (my first thought was to coat the ice cube tray with non-stick spray, but I feel like that would make for some really gross popsicles). Suggestions are welcome – otherwise, expect an update to this post with more assorted fudgsicle misadventures.