Monday, September 12, 2011

Chocolate Pudding Pops

  • Popsicle molds
  • 3 cups whole milk
  • 3/4 cup sugar
  • 3 Tbsp corn starch
  • 3 squares Bakers chocolate (chopped)
  • 1 tsp vanilla extract
In a double boiler, whisk corn starch into milk.  Note: a regular pan can be used in place of a double boiler if you stir constantly to assure the mixture does not burn. Once corn starch is mixed well, turn on heat and add chocolate.  Stir occasionally until the chocolate is completely melted.  Once the chocolate has melted and the cream has slightly thickened, add vanilla.  Place double burner directly on the burner and stir constantly to achieve a thicker pudding. (this is an optional step).  Remove mixture from the heat and place in the refrigerator for at least three hours or until completely chilled.  Stir pudding and pour into an ice cream maker.  The frozen pudding will be ready in about 15 minutes or whatever time setting is listed in the instructions of your ice cream maker.  When the frozen pudding is done, spoon it into Popsicle molds and refrigerate for at least 3 hours.
These pudding pops taste just like the fudgesicles you buy at the store.

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