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Mexican Chocolate Fudgesicles for the 4th of July

Mexican Chocolate Fudgesicles for the 4th of July

There are few things better in life than a hot summer day, a cold dip in an ocean/lake/pool, a run through the sprinklers, a bowl full of watermelon, and a mid-week day off from work.

Here in America, we celebrate our independence like the forefathers did — with plenty of beef, corn, pie, and fireworks. Kidding. A mad dash to the shore, lakeside cabins, or just our backyard/rooftop.

This 4th of July, I have, in my possession, a popsicle mold, so naturally, I thought I’d celebrate the holiday with some Mexican Chocolate Fudgesicles and a little poem that I’ll admit is dipping my toes into some old territory (did you know I was the founder of my college’s Poetry Club? That’s a story for another time…).

I don’t get the urge to write poetry often these days (I prefer to read it, and am always impressed by my friend Nicole’s food and poetry pairings), but something about the holiday, these popsicles, and this Pairing, brought me back to a time where poetry was my everything.

I hope that wherever you’re celebrating (or not), you are indulging your everything, whatever it may be.

Mexican Chocolate Fudgesicles for the 4th of July

We left behind our circumstances
squeezed among the rocks
climbed to the top
where the sun was warmer
the layers came off
we sat above the people
closer to the clouds
higher than the ocean
nearer to each other

it was quiet, lovely.

cold wind licked our eyelashes
along the steep descent
back through the rocks
tiny shapes, striped umbrellas
came into full focus
men and women and children and waves and wind
until we were among the many
scattered
back to the Earth

and we ate our ice cream from
a little window
and it drip dripped down our fingers
and our forearms
so we licked faster
and slurped louder

it wasn’t quiet, but still lovely.

Mexican Chocolate Fudgesicles for the 4th of July

Mexican Chocolate Fudgesicles
adapted from The Blue Bottle Craft of Coffee
*makes 10

8 ounces of finely chopped dark chocolate
1 teaspoon of pure vanilla extract
1/2 – 1 teaspoon of ground cinnamon (use more or less, depending on your taste)
1 1/4 cups of heavy whipping cream
1 cup of milk
1/4 cup of sugar
4 teaspoons of cocoa powder
1/2 teaspoon of kosher salt

1. Combine the chocolate and vanilla extract in a large bowl.
2. Add the cream, milk, sugar, cocoa, salt and cinnamon to a medium saucepan. Cook over medium-low, whisking to incorporate the cocoa powder. Continue cooking until bubbles begin to form around the edges (around 180 degrees F, if you have a candy thermometer).
3. Pour the cream mixture over the chopped chocolate in the bowl and use a silicone spatula to stir it until the chocolate is fully melted.
4. Pour the mixture into ice pop molds and freeze for about 4-6 hours, or until firm. The Blue Bottle cookbook recommends straining the mixture, but I didn’t think the extra step was necessary.
5. To loosen the popsicles from their molds, simply run then until warm water, then slip them out of their shells. Popsicles will keep for several weeks in the freezer.

Musical Pairings: Smith Westerns – Soft Will + Mexican Chocolate Fudgesicles

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Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • hsimon

    I love that poem. So beautiful. Reminds me of being on the coast somewhere in Europe!

  • http://hampiesandwiches.blogspot.com/ Eileen

    Ooh, these look so good! Perfect for the hot hot weather we’ve been having lately. Who doesn’t want a fudgesicle on a summer afternoon?

  • http://www.turntablekitchen.com Kasey

    Thank you, Hannah! I was actually envisioning a European coastal vacation when I wrote it :)

  • http://www.turntablekitchen.com Kasey

    Thanks, Eileen! I couldn’t agree more.

  • http://www.kitchenkonfidence.com Brandon @ Kitchen Konfidence

    Well done with the poem. Beautiful :) And these pops look pretty tasty too. We have a local ice pop maker here in SD called Viva Pops, and they put out a pretty good Mexican Chocolate flavor. It’s one of my favorites!

  • http://londonbakes.blogspot.com Kathryn

    Such a beautiful poem, so evocative and just a perfect summer moment. Happy 4th July! I hope you have fun celebrating : )

  • Nealey @ Dixie Caviar

    These look delicious! Chocolate desserts are almost always made better when you add “Mexican” to the name. Happy 4th!!

  • http://beourguest.cruiseholidays.com/ Cheryl

    Oh yummy. Love these for sure. This will be a big hit in the hot Sun :)

  • http://www.turntablekitchen.com Kasey

    Thank you, Brandon! Mexican Chocolate is my favorite, too. Next time I’m in SD, I’ll have to check out Viva Pops!

  • http://www.turntablekitchen.com Kasey

    Thank you, Kathryn! I had a great 4th of July..now back to reality ;)

  • http://www.turntablekitchen.com Kasey

    Thanks, Nealey! I hope you had a great 4th.

  • http://www.turntablekitchen.com Kasey

    Thanks, Cheryl :) I ate the last of them this past weekend…already missing them.

  • WithStyleGrace

    I am seriously making these asap!!

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