Here is a cool-me-off summertime version of our most popular post: sinful chocolate mousse cake. Just like the oven version, it’s full of divine chocolate flavour but it’s even more melt-in-your-mouth amazing.
This was inspired by a recipe for “Fudge Ice Pops” published in the Sunday, July 21st edition of Red Deer Life magazine.
What you’ll need:
2 ¼ cups milk (we used skim)
2 tablespoons tapioca flour
½ cup unsweetened cocoa powder
2 ounces unsweetened chocolate (chopped)
¼ cup sugar (or more to taste)
1 teaspoon vanilla
¾ cup sweetened condensed milk
What you’ll do:
In medium sauce pan over medium-high heat, whisk tapioca flour into milk. Add cocoa and whisk together.
Stirring constantly, bring to a boil then turn heat to simmer and cook for five minutes.
Remove from heat and add chocolate, sugar, and vanilla and stir until chocolate is melted and sugar is dissolved.
Add the sweetened condensed milk and stir until incorporated.
Pour into muffin cups, ice cube trays, Popsicle molds, or a square baking pan and freeze.
Like this? You might also want to try our:
♥ sinful chocolate mousse cake (the original)
Photo credit: gf and me 2013
Love some chocolate!
Bookmarking this one! Beautiful!
That looks really good. (:
I love the photos you take of the recipes. So yummy!
Thanks so much!
These look amazing! My family loves chocolate and my daughter adores anything frozen (um, even vegetables, seriously) so I know these will go super fast 🙂
LOL. They are really great. If you let them sit for a bit to soften after they’ve been frozen, they become even creamier and the chocolate flavour comes out even more.
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Thank you so much!
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