These decadent Frozen Fudge Bars feature a perfect balance of rich chocolate and creamy texture transformed into indulgent frozen treats. The medium-difficulty recipe requires proper tempering of chocolate, precise emulsion technique, and controlled freezing processes to achieve ideal consistency and smooth, velvety mouthfeel. Made with high-quality cocoa, premium dairy ingredients, and a carefully balanced sweetener profile, these bars deliver an intense chocolate flavor with a luxurious creaminess that slowly melts on the tongue. The contrasting dark chocolate coating creates a satisfying snap against the smooth interior, resulting in a sophisticated frozen dessert that's as impressive to serve as it is delightful to savor.
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For the Fudge Interior:
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2 cups (480ml) whole milk
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1 cup (240ml) heavy cream
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3/4 cup (150g) granulated sugar
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1/3 cup (40g) unsweetened cocoa powder, Dutch-processed preferred
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1/4 cup (60ml) light corn syrup
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3 tablespoons (45g) unsalted butter
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4 oz (115g) semi-sweet chocolate, finely chopped
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2 teaspoons vanilla extract
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2 tablespoons cornstarch
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3 tablespoons whole milk (additional for slurry)
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For the Chocolate Shell Coating (Optional):
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8 oz (225g) semi-sweet or dark chocolate, finely chopped
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2 tablespoons coconut oil or cocoa butter
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For Garnish (Optional):
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1/4 cup chopped nuts (almonds, pistachios, or hazelnuts)
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Popsicle molds (or a 9x5 inch loaf pan)
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Measuring cups and spoons
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Blender or food processor (optional)
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Instant-read thermometer (optional but helpful)
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In a medium bowl, whisk together 3 tablespoons milk and cornstarch to make a slurry. Set aside.
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In a medium saucepan, combine the 2 cups whole milk, heavy cream, granulated sugar, cocoa powder, corn syrup, and salt. Whisk until well combined with no cocoa lumps.
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Place the saucepan over medium heat and bring the mixture to a simmer, whisking frequently to prevent the cocoa from sticking to the bottom of the pan.
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Once simmering (about 180°F/82°C if using a thermometer), whisk in the cornstarch slurry. Continue cooking while whisking constantly until the mixture thickens slightly, about 2-3 minutes.
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Remove from heat and add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate and butter are completely melted and the mixture is smooth and glossy.
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For an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout. Alternatively, blend the mixture in a blender for 20-30 seconds.
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Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming (about 30 minutes).
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Pour the cooled mixture into popsicle molds, leaving about 1/4 inch of space at the top (the mixture will expand slightly when frozen). Insert popsicle sticks.
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Alternatively, if using a loaf pan: Pour the mixture into a 9x5 inch loaf pan lined with parchment paper with overhang on the sides. Cover with plastic wrap, pressing it directly onto the surface.
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Freeze for at least 6 hours or overnight until completely solid.
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If using a loaf pan: Once frozen solid, remove from the pan using the parchment paper overhang. With a warm, sharp knife, cut into 12 evenly sized bars. Return to freezer while preparing the chocolate coating.
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For the optional chocolate shell: In a microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
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Working quickly, remove bars from the freezer or molds. Dip each bar into the melted chocolate mixture, allowing excess to drip off. Immediately add optional garnishes before the shell sets.
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Place dipped bars on a parchment-lined baking sheet and return to freezer for 10-15 minutes to set the shell completely.
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Once set, wrap individually in wax paper or parchment paper and store in an airtight container in the freezer for up to 3 weeks.
