Chocolate Pudding Pops

Adapted (barely) from Treat Yourself

Children of the 80s, this one is for you! Remember Bill Cosby plugging pudding pops on TV between reruns of the Brady Bunch? I love that these have the same chocolately, creamy taste but none of the “gunk,” as author Jennifer Steinhauer would call it. These pops are real and pretty simple – little more than milk, cocoa and sugar thickened with a bit of flour. I experimented with freezing them both in Dixie cups, as recommended and shown here, AND in my ice pop molds. Both came out beautifully. You can see the photo of the molded pops here. Use whatever you have on hand and enjoy!

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 3 cups milk (see note)
  • 1/2 teaspoon pure vanilla extract
  • Combine the sugar, flour, cocoa and salt in a 2-quart sauce pan. Stir to combine, then add the milk and whisk gently. Cook over medium heat, stirring frequently. Do not let the mixture come to a boil. It will start to thicken just as tiny bubbles appear at the surface. This is the moment to pull it off the heat. It should be very thick and coat the back of a spoon. If not, keep cooking.
  • With the pot off the stove, stir in the vanilla. Let the pudding rest and cool for 5 minutes, then transfer it to a glass bowl. Cover it with plastic wrap, pressing the wrap right against the surface of the pudding. This will prevent it from getting a skin on top as it cools. Chill for an hour in the fridge.
  • Prepare your cups or molds. If using Dixie cups (3 ounce size work well), line them up in a muffin tin or rimmed baking sheet. Spoon the chilled pudding into cups or molds, filling to just below the edge. Set them in the freezer for an hour, then add the wooden sticks once the pudding has begun to freeze. (If you’re using molds like mine with a top that holds sticks, you can add them right away). Return the pops to the freezer and allow to completely freeze, about 4 more hours (see tips below if you’re antsy).
  • To serve, tear the paper cup away or unmold the pops using warm water. Enjoy! Store in freezer for up to one week.
  • Quick Tips
  • 1. Consider yourself warned. It’s possible you may not want to freeze these at all. You might just eat the pudding right from the bowl. That’s okay, too. There were probably two fewer pops because I had to check the pudding quality first.
  • 2. If you are as impatient as I am, you will discover that two solid hours in the freezer set to its coldest will do the trick.
  • 3. The original recipe, which I altered only by adding a little vanilla, calls for “low fat milk.” I had a little whole milk to kill off, so I used about 2 cups of that and the last cup was 2%. I say use what you’ve got but I do recommend a bit of fat here. Don’t go for the skim, as you will want these pops to be creamy.

Preparation time: 20 minute(s)

Chilling/Freezing time:  5 – 6 hours

Number of servings (yield): 12 – 3 ounce pops  (if you don’t eat the pudding out of the bowl with a spoon first)

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