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Dark Chocolate Fudgesicles

These flavorful fudge pops will quickly become your favorite summer treat!

July 24, 2018

Note: This recipe was originally published on Laughing Spatula. Find more great recipes on their site. 

I am making these for everyone I love! Transportation might be a problem, but I’ll work that out later. Check your mailbox my darlings — fudgesicles are in the mail!

As good as these are, they are a food photographer's nightmare. It took me two batches to get it right. Oh, the things I do for you guys!  I thought I’d go all dark and moody with the first shot, which is totally not my style.  And with my limited skills, I couldn’t pull it off.  Melty, yummy mess!

For the second batch I got a clue, and put them in an ice bucket. Brilliant, no? When they started to get a little soft, I dipped the top into more dark-chocolate pieces.


I love this popsicle maker! It makes 10 popsicles — and at only 150 calories a pop, (using 2% milk), you can have two!

Here’s to fudge pops and the people I love to make them for! Clink!

Dark Chocolate Fudgesicles

Creamy, cold, homemade fudge pops! Only 10 Minutes to make!


  • 1/3 cup dark chocolate, finely chopped (I used dark chocolate chips, 60% cocoa.)
  • 2/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3 cups 2% or whole milk — avoid fat-free
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter


  1. In a large sauce pan, heat chocolate on low until melted.
  2. Add sugar, cornstarch and cocoa powder. Stir with whisk until combined and a crumbly mixture forms.
  3. Add milk. Increase heat to medium high and continue to whisk until thick, about five minutes. The mixture should coat the back of a spoon when done.
  4. Add salt, vanilla and butter. Let cool for 10 minutes.
  5. Pour mixture into popsicle molds. Freeze for at least two hours, but they are best if frozen overnight.
  6. To remove popsicles easily, run mold under warm water. I usually remove all of the popsicles at this point and transfer them to a large ziplock bag for freezing.
  7. Top with sprinkles or additional melted chocolate if desired.

Notes: Recipe inspired by Annie Eats!

Prep time: 10 minutes
Cook time: 2 hours
Servings: 10
Calories: 147








Want more dark chocolate? Try this Incredibly Easy Dark Chocolate Ganache Tart! Lorna Doones for the crust and a two-ingredient filling you make in the microwave. 


Laughing Spatula

Meet Kathi and Rachel Kirk — the mother-daughter duo behind We only post tried-and-true recipes, and our meals are fresh, delicious, and simple to prepare — ideal weeknight meals for all families. Native Seattle residents, we love exploring our city and finding new, hidden foodie gems. Kathi has been married to Rachel’s dad, Marty, for 35 years, and Rachel — the only child of Kathi and Marty — is a newlywed of three years to her husband Greg.

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