Continuing the frozen treats during the heat wave, I decided I wanted to make another chocolate treat. Initially, I couldn’t decide what to do. I thought back to my childhood, and one thing that stood out was the classic Fudgsicle.
In fact, recently, we bought some Fudgsicles as a bit of nostalgia. I don’t know if they changed their recipe over the years, or if we’ve just grown up, but they just don’t really taste like they used to. My partner doesn’t like them because they use aspartame instead of sugar. I just don’t think they live up to the memories of enjoying them as a child.
Well, guess what? As it turns out, it’s super easy to make pudding at home from scratch, and it freezes into delicious pudding pops that remind me a lot of those same childhood memories.
Homemade pudding has a few good advantages over just using a boxed mix. For one thing, you know what’s in it, and you can get high quality chocolate to make it. For another, you can just eat it as pudding! In fact, that’s exactly what I would have done if I had any left over, but it turns out this recipe fills out my popsicle molds perfectly.
You can also make little additions to your pudding pops to make them even better. I added cinnamon to mine to make a Mexican chocolate, but you can also add a bit of mint, some fruit, or even just make it a lighter milk chocolate.
Let’s get right to it: here’s how to make delicious homemade pudding, which you can freeze into pudding pops overnight.
Homemade Pudding Pops from Scratch
- Mixing Bowls
- Rubber Spatula
- Immersion Blender
- Popsicle Molds
- 4 Oz. Bittersweet Chocolate
- 3 Eggs
- 3 Cups Half and Half
- ¾ Tsp Cinnamon
- 3 Tbsp Corn Starch
- 10 Tbsp Sugar Half a cup plus 2 Tbsp.
- 3 Tbsp Cocoa Powder
- ¼ Tsp Salt
- Coarsely chop the bittersweet chocolate into small chunks.
- Crack the eggs into a medium bowl and whisk them lightly.
- In a sauce pan, heat the half and half and the cinnamon until it starts to steam, but not boil. Remove from heat.
- In another mixing bowl, mix together the corn starch, sugar, cocoa powder, and salt.
- Stir the warm half and half into the dry ingredients mixture, and return it to the sauce pan.
- Heat and stir the mixture over medium, stirring constantly, until it starts to thicken. You should be able to swipe a finger through it and leave a line.
- Add two cups of the hot chocolate mixture to the eggs, and stir to combine them, then add it back into the pot.
- Heat for another couple of minutes, stirring to thicken again.
- Pour this mixture through a strainer and into a bowl with your chopped chocolate. This helps remove small bits of cooked egg and clumps. This should melt the chocolate as you stir it all to combine.
- Optional: Blend the pudding with an immersion blender to ensure an even creaminess throughout.
- Pour into your desired container. You can let it chill to room temperature and eat it, chill it in the fridge and eat it, or pour it into popsicle molds and freeze it into pops. This freezing process should take 12 or so hours.