A deliciously cool way to use hot cocoa mix during the summer. These chocolate pudding ice pops tasty and customizable. Try adding chopped up nuts, sprinkles, or pieces of candy bars. You can also try this recipe with our other types of hot cocoa mix, like hazelnut or salted caramel. Go for something adventurous, like adding chipotle pepper, sea salt, or cinnamon.
Recipe by Geoff Marshall
Yield: 4 ice pops
1. In a large saucepan, combine cocoa mix, sugar, and cornstarch. Slowly add ½ cup of milk and whisk into a thick paste. Whisk in egg yolks thoroughly, then slowly add remaining milk and whisk until the chocolate paste has dissolved into the milk.
2. Turn heat on medium and stir/whisk constantly, cooking until thickened into a nice pudding consistency. Do not let the edges of pudding burn.
3. Pour into a shallow dish and place in refrigerator to cool, removing and whisking every so often to prevent a skin from forming on the top.
4. Pour into a popsicle mold or small paper cups with popsicle sticks. Freeze until solid. (1-2 hours)
This pudding recipe is slightly thinner than traditional pudding, because it will be frozen.