You can’t eat just one! Actually, grandchild #5 couldn’t, so I gave him a second one. What are grandmas for if not to indulge the grandkiddies? If you’re a chocoholic like we are, these pudding pops are for you! Be assured my freezer will be stocked with these at all times! The recipe I used was actually for plain chocolate pudding pops, but if you follow my blog, you will know by now that to me, drinking Mexican Hot Chocolate is like drinking coffee for many of you. It’s a taste of my childhood and home. Plus, each block is chock full of irresistable flavors like cinnamon, nutmeg and vanilla. It’s a Mexican vacation in a cup.
Either way, the pudding texture in these ice pops make them smooth and firm. Just like those popular ones you can find in your supermarket or the ice cream truck. And you save money by making them yourself.
If you prefer the more basic chocolate ice pop, just replace the block of Mexican Hot Chocolate in the recipe with bittersweet chocolate. You may have to adjust the sugar content to taste. But I don’t think grandchild #5 will ever be satisfied with a plain chocolate ice pop ever again.
- 2-1-2 cups milk
- ½ cup sugar
- ¼ cup unsweetened cocoa
- 1 Tablespoon cornstarch
- Dash of salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 oz. bittersweet chocolate, finely chopped OR Mexican hot chocolate (I use Abuelita brand)
- Combine the first 6 ingredients in a medium saucepan over medium-high h eat, stirring well with a whisk. Cook until thick and bubbly, stirring constantly (about 7-8 minutes).
- Remove pan from heat. Add vanilla and chopped chocolate, stirring until smooth.
- Transfer the mixture to a bowl and place that bowl in another ice-filled bowl. Cover surface of pudding directly with plastic wrap and cool completely.
- Pour chocolate mixture evenly into 6 (4-oz.) ice pop molds. Freeze 4 hours or until thoroughly frozen.