Return to Content

Mexican Chocolate Pudding Pops

by

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.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111