I know this isn't exactly fine dining, but I thought some of the experts would know the answer . . .
I'm trying to make the best chocolate popsicle, otherwise known as a fudgsicle I guess.
All the recipes seem to call for semisweet chocolate, and a bit of cocoa.
What's the reason for the cocoa - anyone know ?
I'm asking because the texture always seems to be a bit chalky, and I'm thinking, that's because of the cocoa.
Couldn't you just add more semisweet ?
If it's a problem of the fat quotient, then just leave out the butter or use nonfat milk, no ?
Here's a typical recipe :
2 1/2 tablespoons (approx 25 grams) semi-sweet chocolate chips
1/3 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups whole milk
pinch of salt
1/2 teaspoon vanilla
1/2 tablespoon unsalted butter
( I never understood the need for butter either - it doesn't seem to emulsify well in recipes like this)