Dark Chocolate Pudding Pops
This dark chocolate pudding pop recipe boasts plenty of rich, chocolate flavor with very little lactose. These homemade frozen pudding popsicles make perfect upscale summer treat for chocolate lovers everywhere.
½ cup white granulated sugar
½ cup Dutch-process cocoa powder
1 tablespoon cornstarch
⅛ teaspoon fine sea salt
1 ¼ teaspoons pure vanilla extract
½ cup dark chocolate chips
1 large egg yolk
Optional: ¼ cup melted dark chocolate, crushed freeze-dried berries, flaked coconut, or other favorite toppings
LACTAID® Lactose-Free Whole Milk
- Place the LACTAID® Lactose-Free Whole Milk, sugar, cocoa powder, cornstarch, salt, and egg yolk in a medium pot. Heat over medium-high heat, whisking briskly and constantly. Whisk for 7-9 minutes or until the mixture is thick and bubbly.
- Remove the pan from heat and immediately add in the chocolate chips and vanilla extract. Stir with a wooden spoon until melted and smooth. Pour and press the mixture through a sieve into a heat-proof bowl and cover with plastic wrap. Make sure the plastic wrap touches the top of the chocolate pudding (so a film doesn't form). Refrigerate until completely chilled through, about 1 hour.
- Spoon the mixture into 3-ounce cups and then place a wooden stick in the middle of the cups. Freeze until solid, about 6-8 hours. Remove from the freezer and use scissors to cut the paper cup off the pudding pop.
- If desired, garnish the pudding pops! They melt quickly, so have everything ready to go as soon as you pull them out of the freezer. Drizzle the pops with melted chocolate and immediately sprinkle with crushed freeze-dried strawberries, coconut flakes, or miniature chocolate chips.