Sunday, July 24, 2011
Chocolate pudding pops!
Happy Sundae Sunday! My friend Di is hosting a virtual ice cream social today, similar to the cookie exchange she hosted last winter, to celebrate July being National Ice Cream Month.
I only recently purchased an ice cream maker, and while I've been using it a ton, I've gotten many of my recipes from other bloggers who are attending the social. My challenge: finding a recipe that someone in the group hadn't already posted. At first, I made a strawberry cheesecake light ice cream, which was pretty tasty. But I was desperately craving chocolate.... I read up on all sorts of unusual chocolate ice creams: ones with cayenne, coffee, cherries. But I was really in the mood for chocolate-chocolate.
And then I remembered my most recent issue of Cooking Light and a recipe for chocolate pudding pops. Score!
These taste exactly like the chocolate pudding pops we grew up with: a perfect tasty treat for a 95º afternoon!
Chocolate pudding pops
adapted from Cooking Light
590 mL (2 1/2 cups) 2% milk
110 g (1/2 cup) sugar
50 g (1/2 cup) unsweetened cocoa, sifted
10 g (1 tbsp) cornstarch
pinch of salt
20-25 g egg yolk (from 1 egg)
4 g (1/2 tsp) vanilla extract
59 g (2 ounces) semisweet chocolate, cut into small chunks
1. Combine the milk, sugar, cocoa, cornstarch, salt, and egg yolk in a medium saucepan. Whisk continuously over medium heat for 8 minutes, or until the mixture is bubbling and has slightly thickened.
2. Off heat, add chocolate. Let rest 1 minute and then whisk in. Add vanilla.
3. Pour mixture into a bowl set inside a larger bowl filled with ice water. Stir occasionally until cooled.
4. Use a measuring cup with a spout, pour into popsicle molds and insert sticks. (Mine made 8 popsicles.)
5. Freeze completely.
Check here for the round-up of all of the Sundae Sunday tasty treats!