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Chai Fudge Pops
6 h 30 m
“Honey and cream cheese team up to give this chai-spiced frozen pop recipe a creamy consistency: think chocolate Fudgsicles gone wild.”
1⅓ cups boiling water, divided
1 chai tea bag
inch slices peeled fresh ginger
⅓ cup coarsely chopped semisweet or bittersweet chocolate (1( ½) ounces) or ¼ cup chocolate chips
¼ cup honey
3 tablespoons unsweetened cocoa powder
4 ounces slightly softened cream cheese, cut into chunks
1Combine 1 cup boiling water, tea bag and ginger and let steep for 5 to 10 minutes. (The longer the tea steeps, the stronger the chai flavor.)
2Meanwhile, combine the remaining ⅓ cup boiling water, chocolate, honey and cocoa in a food processor. Let stand 1 minute so the chocolate softens. Process until very smooth. Add cream cheese and process until incorporated, scraping down the sides once or twice. Discard the tea bag; add the tea to the chocolate mixture and pulse to combine.
3Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.