Recipe Instructions:
4 ounces water
3/4 cup sugar
1 cup loosely piled mint leaves
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 ounce crème de cacao
To freeze these, you'll need a 4-chambered popsicle mold with stems.
Measure water and sugar into a saucepan. Stir, and bring to a boil.
While the sugar water is heating, wash the mint leaves and pat them dry on a towel. Mound them in the center of a couple of paper towels, wrap them up, and roll them back and forth between your palms to bruise them. When the sugar mixture comes to a boil, remove from heat and stir in the mint leaves. Cover the pan, and let steep for 20 minutes.
Chop the chocolate into small pieces of relatively the same size. Place the pieces in a mixing bowl. When mint is finished steeping, hold a strainer over the bowl containing the chocolate, and pour the sugar solution through it and onto the chocolate. Discard the mint leaves.
Whisk the chocolate mixture until all pieces have melted completely, then whisk in the crème de cacao.
Place the bowl in an ice water bath. Stir occasionally with a spatula until thickened and very cool.
Divide among the popsicle molds, insert the stems, and freeze. Depending on how cold your freezer is, the fudgesicles should be ready to cool you off in about 2 to 3 hours, though letting them freeze overnight will give you the best results.
To serve, run the molds under warm water and pull gently on the stem. These make a particularly heavenly dessert on a summer evening.
