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The Washington Post

Chocolate-Banana Fudge Pops

Chocolate-Banana Fudge Pops 6.000
Aug 4, 2010

These have a fairly bold chocolate-banana flavor, but you can cut back the cocoa powder to 2 tablespoons and/or reduce the banana slightly for a milder taste. For proper texture, don't omit the banana completely.

See information on the Zoku popsicle maker here.


Servings: 6
Ingredients
  • Generous 1/3 cup boiling water
  • 1 ounce semisweet or bittersweet chocolate, chopped
  • 3 tablespoons unsweetened cocoa powder (either american-style or dutch-process)
  • 1/3 cup clover honey or other mild honey, or more to taste
  • 1 large (or 2 small) overripe bananas, peeled and cut into chunks
  • Scant 2/3 cup cold water

Directions

Combine the boiling water, chocolate, cocoa and honey in the bowl of a food processor. Let stand for 3 or 4 minutes so the chocolate can soften. Puree until smooth, stopping to scrape down the sides of the bowl as needed. Add the banana chunks and puree until smooth.

Measure the water in a large liquid measuring cup with a pour spout, then add the banana mixture and stir to incorporate. Cool to room temperature.

If making ice pops using 3-ounce plastic cups or plastic popsicle molds, pour the mixture into them, dividing it equally. Leave about 1/3-inch of headroom at the top, as the frozen pops will expand. Add the plastic sticks to the molds as directed. If using paper cups, cover each with a small square of aluminum foil; make a slit in the center top; and insert wooden popsicle sticks into the cups. Freeze the molds or cups until the popsicles are thoroughly frozen; depending on the freezer this may take at least 4 and up to 8 hours. Remove them from the cups by dipping their outsides in warm water for 10 to 20 seconds (don't overdo it), and/or flexing the cups or molds until the popsicles loosen from the sides. If necessary, loosen the pops from the sides using a thin knife to break the vacuum.

If using a Zoku pop maker, cover and refrigerate the chocolate-banana mixture for several hours, until well chilled. Have the Zoku maker thoroughly frozen (24 hours). Insert the Zoku plastic sticks into its molds as directed. Pour the mixture into the Zoku molds up to the fill line. When the pops are thoroughly frozen, remove them from the molds using the orange tool as directed. Don't try to pry the pops from the molds using a knife, as the interior of the molds may be damaged. Add new plastic sticks and make a second round of pops, if desired.

Eat the pops immediately or freeze for later use.


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Recipe Source

From cookbook author Nancy Baggett.

Tested by Nancy Baggett.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 3-ounce serving: 110


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 25g 8%

Dietary Fiber: 2g 8%

Sugar: 20g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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