Frozen homemade chocolate pudding pops, creamy, rich, and deeply chocolatey on a stick.
15 steps, about 30 minutes start to finish.
Prepare the Ingredients: Measure out all the ingredients and have them ready.
Separate the egg yolks from the whites (you only need the yolks for this recipe).
Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Add Milk: Gradually whisk in the milk until the mixture is smooth and well combined.
Cook the Pudding: Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks to temper them (this prevents the eggs from scrambling when added to the hot mixture).
Pour the tempered egg yolk mixture back into the saucepan, whisking constantly.
Thicken the Pudding: Continue cooking the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 2-3 minutes more.
Add Chocolate and Butter: Remove the saucepan from heat and stir in the chopped dark chocolate, butter, and vanilla extract. Stir until the chocolate and butter are completely melted and the mixture is smooth.
Cool the Pudding: Pour the pudding into a large bowl and place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let it cool to room temperature.
Fill the Popsicle Molds: Once the pudding has cooled, give it a good stir and then spoon it into the popsicle molds, leaving a little space at the top for expansion.
Insert the popsicle sticks into the molds.
Freeze: Place the filled molds in the freezer and freeze for at least 4-6 hours, or until completely frozen.
Unmold and Serve: To unmold the pops, run warm water over the outside of the molds for a few seconds to loosen them.
Gently pull the popsicles out of the molds and enjoy your homemade chocolate pudding pops!
“Temper the egg yolks by whisking in a little of the hot pudding first, so they thicken the mix instead of scrambling into it. When it is time to unmold, a few seconds of warm water run over the outside loosens the pops so they slide out clean instead of snapping off the stick.”
