When I was a kid, back in the '60's - aagh - my mom had Tupperware popsicle molds which we filled with Kool-Aid of course and enjoyed on those steamy central Illinois summer nights. I'm sure that if you had an MSDS for the Kool-Aid compositions which prevailed 45 years ago it would be a scary thing oday. Anyway, a few years ago when my mom was "deaccessioning" (can you tell she is a librarian?) some stuff, I got a baggie full of Tupperware popsicle parts. These resided in my linen closet until this summer when I was seized with the urge to produce some fudgesicles. This roughly coincided with an urge to find a cold drink for my after run hangout at Zingerman's.
Last summer I was loving the Thai iced tea, but it must not have been a great seller, as I haven't been able to get it. I've tried pouring the spanish drinking chocolate over ice (pretty good) but it's been out of stock lately too. The chocolate egg creams (or chocolate phosphates as we used to call them in Illinois) are pretty good, but not chocolatey enough, IMHO. I was having a conversation about this with one of the staff, and decided to try their mexican hot chocolate over ice instead, when we started discussing fudgesicles and the idea to use it for a frozen treat was born.
Zing's mexican chocolate is a rather "primitive" coarse chocolate which has ground almonds, cinnamon and a bit of sugar added. I think this gives the product a nice depth, but really you could use any high quality, dark chocolate for this - I recommend a product that is at least 72% cocoa for this recipe. In addition to the ingredients below, you'll need a home popsicle kit; at the link you'll see that Amazon has a huge variety (they even come in stainless steel) none of which are as funky as mine :- )
4-5 oz high quality dark chocolate (or Zingerman's mexican chocolate)
1 1/4 cup unsweetened coconut milk: note, you don't want to use the kind in the can, I used So Delicious brand, which can be found in the milk section of the dairy cooler.
1 cup whipping cream
Melt the mexican chocolate in the coconut milk in a heavy sauce pan and stir well. Let cool at room temperature, or speed things up by cooling the mixture over a bowlful of ice. Whip the cream fairly stiff - I usually prefer a soft whipped cream, but the idea here is that the air bubbles in the whipped cream prevent long hard ice crystals from forming as the fudgesicle freezes. The stiffer cream holds more air, hence it works a bit better.
Fold the cooled chocolate and coconut milk mixture into the whipped cream, using the standard "figure 8" folding method, to retain the air. Use a spoon to insert this stiff mixture into the molds. I usually have to put about half of the chocolate cream in then tap the mold to eliminate big bubbles, and then fill them up. Fill the molds, freeze overnight and enjoy! Whoever you share these with will love you! DeeDee
PS. you could "adulterate" these by adding amaretto or grand marnier for the grown up crowd.