Illustration by Christopher Silas Neal
7 of 8
Chocolate Pudding Pops
In a medium saucepan, whisk together 2 cups milk and 2 egg yolks. In a small bowl, stir together ⅓ cup sugar, 2 Tbsp. cornstarch, and ¼ tsp. salt. Whisk sugar mixture into milk mixture. Bring saucepan to a simmer over medium heat, stirring constantly. When it starts to bubble around the edges, stir 1 more minute. Remove from heat and stir in ⅔ cup finely chopped bittersweet chocolate (about 4 ounces) until the chocolate is melted. Let the pudding cool for about 15 minutes before spooning into molds.
To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.