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Mexican Chocolate Pudding Pops

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

Total Time: 25

Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops

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.


  • 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
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