Chocolate Pudding Pops 8.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Jul 3, 2019

This is a sweet treat you can feel good about serving. Dairy milk is called for, but a plant-based milk can be substituted.

You will need eight 2-ounce popsicle molds or small paper cups and popsicle (craft) sticks.

Make Ahead: The pops need to set up in the freezer until solid, about 6 hours.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 8 popsicles

Ingredients
  • 1/4 cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 2 cups cold, low-fat (1-percent) milk, or unsweetened plant-based milk such as coconut, almond or oat
  • 2 ounces dark or semisweet chocolate (about 60 percent cocoa solids), finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Directions

Whisk together the sugar, cocoa powder and cornstarch in a medium saucepan. Gradually whisk in the milk until the mixture is smooth.

Set the saucepan over medium heat. Cook, whisking constantly, until the mixture is gently bubbling and thickens slightly, about 3 minutes. Reduce the heat to low; continue to cook, stirring, for 1 minute. Remove from the heat.

Add the chopped chocolate and stir until it has melted, then stir in the vanilla extract and the salt until well incorporated.

Distribute the mixture evenly among your popsicle molds or small paper cups and place in the freezer. If using paper cups, place a popsicle stick in the center when the mixture is frozen enough for the stick to stand up straight, about 1 hour. Allow to freeze completely, about 6 hours.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Diana Maxwell.

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