Return to Content

Mexican Chocolate Pudding Pops

Yankee Plus Dec 2015


Mexican Chocolate Pudding Pops
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 25

The Mexican flavoring comes from the addition of cinnamon and orange liqueur. You may eliminate these ingredients or substitute a flavored extract for the liqueur. Either way, these make a terrific summer dessert.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2/3 cup sugar
  • 1/4 cup cocoa powder*
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups milk
  • 3 ounces semisweet chocolate, chopped fine*
  • 1 tablespoon orange liqueur or 1-1/2 teaspoons almond or vanilla extract


Combine first five ingredients in medium saucepan. Place pan on medium- to medium-high heat; whisk in milk until smooth. Cook, stirring almost constantly, until mixture thickens, about 10 minutes. Cook 1 minute longer, then stir in chocolate and liqueur. Pour into molds; freeze 4 hours or overnight.

Additional Notes:

*We used Valrhona and Scharfenberger brands of chocolate, which are sold at gourmet shops and whole-foods markets.
Updated Monday, July 28th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111