Mocha Fudge Pops
These mocha fudge pops are actually frozen cupcakes on a stick. I used flourless chocolate cake with a splash of Kahlua that essentially tastes like frozen fudge..
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 mocha fudge pops
- 1/2 C Kahlua I used my homemade Kahlua
- 1/4 tsp salt
- 3/4 C white sugar
- 18 oz bittersweet chocolate chopped into small pieces
- 1 C unsalted butter room temperature
- 3 eggs
- 3 egg whites
- 3 tsp or more if you are a big coffee fan instant coffee, optional
- 8 cookie sticks or popsicle sticks
- 8 baking cups I prefer using the tall standalone kind for popsicles. I don't think that they make the exact kind that I used anymore, but here is a link to a similar baking cup.
Combine the Kahlua, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.
Pour the melted chocolate into the bowl of an electric mixer.
Beat the butter into the chocolate.
Beat in the hot sugar-Kahlua mixture.
Slowly beat in the eggs and the egg whites.
Optionally, mix in the instant coffee. (I did not do this in the video. Adding the instant coffee will give the pops a stronger coffee flavor. Without it, the chocolate is by far the dominant flavor.)
Place the baking cups on a cookie sheet.
Fill the baking cups almost all the way to the top.
Bake cupcakes at 300 F for 30 minutes. The center will still look wet.
Allow the cupcakes to come to room temperature. You may want to eat some of them while they are still hot. I won't hold it against you. If you watch the video, you'll see that I did. :)
Insert the cookie sticks into the center of each cupcake.
Place the cupcake in the freezer for at least two hours (overnight is best).
Remove from the freezer, peel the paper, and eat!
Calories: 726kcal | Carbohydrates: 59g | Protein: 7g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 126mg | Sodium: 125mg | Potassium: 422mg | Fiber: 5g | Sugar: 49g | Vitamin A: 16.6% | Calcium: 5.6% | Iron: 24%