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Homemade Pudding Pops from Scratch

A rich, chocolate pudding pop with a hint of cinnamon and a smooth, creamy texture.
Servings 12 Popsicles
Prep Time 15 minutes
Freezing Time 12 hours
Total Time 12 hours 15 minutes

Equipment

  • Knife
  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Strainer
  • Immersion Blender
  • Popsicle Molds

Ingredients

  • 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

Instructions

  • 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.
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Frozen, Pudding