Well, “sticks”… I could have said Pouss Pouss, but not everyone might have known what was behind it. You have to have been a child in the 80s to know. I remember with nostalgia these ice creams which melted much too quickly and stuck our fingers. Besides, the taste was not really great, but yet we all ate it.
I wanted to make fudge pops since a while. It’s really very simple to prepare and it’s delicious with a good taste of chocolate and a soft texture. It is actually a chocolate cream that is allowed to thicken over the heat.
I used my mini push cake molds, and it’s very, very nice. My kids loved it.
If you prefer, pour the preparation into classic stick moulds. It will be just as well.
100 g full cream
50g dark chocolate
15g bitter cocoa
1 tbsp vanilla extract (here)
1 knob of butter
Melt the chopped chocolate with a little milk over very low heat, stirring constantly.
Add the sugar, cornstarch and cocoa and the milk little by little.
Add the cream.
Allow to thicken while stirring.
Add vanilla extract and butter.
To mix together.
Leave the preparation to cool then fill the moulds. 8 mini push cakes and 4 sticks for me.
Place in the freezer for a few hours.
To finish: some push cake molds are sold with a support. If this is not the case, it will be necessary to place the sticks in a fairly high straight bowl.