This recipe creates creamy and indulgent chocolate pudding pops, perfect for a refreshing frozen treat on a hot day.
– 4 ounce bittersweet or semisweet chocolate, coarsely chopped – 2 ¾ cup milk – ¾ cup sugar – 3 tablespoon cornstarch
– 2 tablespoon unsweetened Dutch-process cocoa powder – ⅛ teaspoon sea salt or kosher salt, or dash regular salt – 1 teaspoon vanilla
Melt bittersweet chocolate in a saucepan over low heat, gradually whisk in milk.
Stir together sugar, cornstarch, cocoa powder, and salt in a bowl.
Whisk sugar mixture into chocolate mixture, cook over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more, then stir in vanilla and cool for 45 minutes.
Spoon mixture into frozen pop molds, insert sticks, cover, and freeze for 3 to 4 hours until firm.