Rich, decadent chocolate in fun handheld form! You don't even need popsicle molds for these since they're made in a loaf pan. They are so easy, far better than the store bought variety, and always satisfy a chocolate craving on a hot day.
Cook Time20mins
Chill Time8hrs
Course: Dessert
Servings: 10
Author: Mandy Jackson
Ingredients
3cupshalf and half
1cupsemi sweet chocolate chips
6tablespoonssugar
2tablespoonscocoa powder
1tablespoonvanilla
1/8teaspoonsalt
Directions
Heat the half-and-half in a medium saucepan over medium-high. Once steaming and bubbles begin to form around the sides, whisk in the chocolate chips, sugar, and cocoa powder. Continue whisking until chocolate is melted and mixture is smooth - about 5 minutes. Remove from heat and stir in the vanilla and salt. Allow to cool to room temperature.Stir cooled mixture well as some separation may have occurred. Pour into an 8 by 4-inch loaf pan. Cover tightly with foil (this will keep the popsicle sticks in place while mixture freezes). Using a pairing knife, poke 10 equidistant holes across the center of the foil. Insert a popsicle stick into each hole and transfer the loaf pan to the freezer. Make sure all of the popsicle sticks are standing up straight! Freeze until solid - about 8 hours. Place the loaf pan in hot water for a few seconds, until the edges are slightly melted and the block comes out cleanly. Slice between popsicle sticks, separate, and return to freezer.These will keep for up to 3 weeks, but are best within the first week.
Notes
To store: layer popsicles in an airtight container separated by parchment paper. This will prevent the popsicles from drying out or sticking to one another.
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