Chocolate Popsicles


Preparation info

  • Difficulty


  • Makes


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About


  • tablespoons cornflour (cornstarch)
  • 150 ml (5 fl oz) milk
  • 310 ml (10¾ fl oz/ cups) thin (pouring) cream
  • 2 pinches salt
  • 30 g (1 oz/¼ cup) cocoa powder
  • 90 g ( oz) caster (superfine) sugar
  • 30 g (1 oz) dark chocolate, chopped
  • 1 teaspoon natural vanilla extract


The Cream

Make a slurry from the cornflour and 2 tablespoons of milk. Add the rest of the milk, mix and set aside.

In a saucepan over low heat, whisk together the cream, salt, cocoa and sugar. Reduce the heat when it starts to boil. Add the milk–cornflour mixture, continuing to whisk.

When the mixture starts to thicken, remove from the heat and mix in the chocolate pieces and vanilla. Stir until melted and smooth.

Setting and Serving

Pour into popsicle moulds, cool, then secure the popsicle sticks, cover and freeze for at least 8 hours.