The first step in reaching deliciousness is creating the fudgsicle base. Combine 2 cups milk, 1/2 cup cream, 1/2 cup sugar, 5 pink peppercorns, a vanilla bean (halved and scraped) with seeds and all, some of the orange peel, pinch of sea salt, and 3 bags of Chocolate Earl Grey by Numi.
FACT: Pink peppercorns are not true peppercorns. They are total posers, unlike green, white, and black peppercorns. They are harvested from the Brazilian pepper tree and marketed as “peppercorns” because of their similarities in shape and size.
Warm the base over a medium heat, just until it begins to steam and bubble around the edges. Don’t bring it to a simmer. When it reaches that point, remove from heat, cover, and let steep for 5 minutes.
While that is happening, we are going to candy some other orange peels. Cut out 10 orange peel slivers. Add them to a small fry pan along with 1/2 cup water and 1/4 cup sugar. Bring the mixture to a boil. Cook for about 2 minutes, or just until the peels look candied.
Strain the base, removing the chocolate earl grey tea bags, peppercorns, peel, and vanilla pod. Return the milk base back to the stove and warm it again over a medium heat.
Chop up the 6 ounces of chocolate into equal pieces. When it begins to steam, add in the chocolate pieces. Do not let it boil.
As the chocolate begins to melt, whisk the mixture together.
Whisk together 2 tablespoons of cornstarch and 2 tablespoons of water.
When the chocolate has fully combined with the milk-base, whisk in the cornstarch mixture, turning the heat up to medium-high, and whisking vigorously for about a minute. Remove from heat to cool.
Transfer the mixture to your popsicle mold. Mine holds ten popsicles.
Add in the sticks, the surprise ingredient, and place in the freezer for about 10 hours to fully form. I let some of the orange peels peek out for display only.