While warm summer evenings linger, these chocolate pudding pops make a delicious treat. Faster to make than ice cream, the fudgy pops taste like frozen hot chocolate – I’ll add some instant espresso to my next batch for a mocha version. As an added bonus, they are filled with pure ingredients and contain no artificial hormones like many of the supermarket varieties.
Don’t have popsicle molds? No problem! I used a popover pan to make these pops; a muffin tin or flexible silicone mold would work too – take an inventory of your kitchen baking pans and you may find one to use as a mold.
Chocolate Pudding Pops
Adapted from Cooking Light
2 1/2 cups low-fat milk
1/3 cup sugar
1/2 cup unsweetened cocoa
1 Tbsp cornstarch
Pinch of salt
1 large egg yolk
1/2 cup semisweet chocolate chips, melted
1 tsp vanilla extract
Combine milk, sugar, cocoa, cornstarch, salt, and egg yolk in a medium saucepan over medium-high heat and whisk together until blended. Cook for 8 minutes or until thick and bubbly, whisking constantly. Whisk in melted chocolate until mixture is smooth; remove from heat and whisk in vanilla. Pour mixture into a mixing bowl set over a large ice-filled bowl and press plastic wrap across the surface of pudding to prevent a film from developing; cool completely.
Fill each mold with a 1/3 cup of cooled chocolate mixture. Freeze for 1 1/2 hours; insert sticks. Freeze for 2 1/2 hours more, or until completely frozen. To unmold pops, dip the bottom of the tray in hot water for about a minute to release. Store in an airtight container in the freezer up to 5 days; let stand at room temperature for 5 minutes before serving.
Yield – 10 servings (serving size: 1 pop)
Calories – 130
Carbs – 20