My favorite foods/beverages in order are: chocolate, red wine, and coffee. So, I couldn’t be happier about this month’s Recipe Redux theme. The assignment was to write a recipe including our favorite chocolate pairings. Yes!!
I think the argument could be made that chocolate pairs well with everything. Chocolate and peanut butter. Awesome! Chocolate and fruit. Fantastic! Chocolate and red wine. OK, now I’m drooling.
After much deliberation, the chocolate pairing I settled on for this Redux assignment is chocolate and hazelnut, in the form of Nutella.
Nutella is a sweet, creamy hazelnut butter that has been blended with milk and chocolate. Since Nutella has become popular, many other brands have come out with their own chocolate hazelnut spreads. But, Nutella was the original and that’s the one I love.
The smooth, sweet, creaminess of Nutella is absolutely perfect in this recipe for Nutella Fudgesicles (fudge popsicles).
I found a well reviewed recipe from Alton Brown for homemade fudgesicles. The base of his recipe is a little whole milk and a lot of heavy cream.
I decided to lighten up his recipe by leaving out the heavy cream, and instead using corn starch as a thickening agent. It’s basically a Nutella pudding that gets poured into popsicle molds and frozen.
Nutella contains sugar. So, I didn’t add any extra sugar to the fudgesicle mixture.
You could (very carefully) taste the mixture as it’s warming to see if you would like to add extra sweetener. But, I think it’s perfectly sweet as is.
- 1½ cups whole milk
- 1 tbsp. corn starch
- ¼ cup plus 2 tbsp. Nutella chocolate hazelnut spread
- 2 tbsp. unsweetened cocoa powder
- ½ tsp. vanilla extract
- Add the milk and corn starch to a small sauce pot. Stir until corn starch is dissolved.
- Place over medium heat. Add the Nutella and cocoa powder to the pot. Stir often to prevent the Nutella from sticking to the bottom of the pot. Heat just until all ingredients are well combined and the mixture thickens (about 5 minutes). You do not need to bring this to a boil for it to thicken.
- Remove the pot from the heat. Stir the vanilla into the chocolate mixture. Let it cool for about 5 minutes, stirring occasionally.
- Pour the chocolate mixture into popsicle molds. Insert popsicle sticks according to your popsicle mold directions. Freeze for at least 6 hours.
- When ready to eat, hold the popsicle mold under warm running water to remove the fudgesicle.
Recipe adapted from Good Eats Fudgepops.