Rating: 4 stars
36 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
25 mins
cool:
45 mins
freeze:
3 hrs
stand:
10 mins
total:
4 hrs 20 mins
Servings:
9
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan cook and stir bittersweet chocolate over low heat until melted. Gradually whisk in milk. Meanwhile, in a small bowl stir together sugar, cornstarch, cocoa powder, and salt. Whisk sugar mixture into chocolate mixture.

    Advertisement
  • Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Remove from heat; cool for 45 minutes. Whisk mixture until smooth.

  • Spoon mixture into nine 3-ounce frozen pop molds.* Add sticks; cover and freeze for 3 to 4 hours or until firm. Let stand for 10 minutes before unmolding. If desired, dip pops in melted white chocolate and chocolate pieces, and/or dip in melted dark chocolate and shortbread cookies.

*Tip:

If frozen pop molds are unavailable, use 3-ounce wax-lined paper cups instead. Spoon chocolate mixture into cups; cover each top with a piece of foil. Using a small sharp knife, make a slit in each piece of foil. Insert wooden pop sticks into slits. Freeze and serve as directed.

Nutrition Facts

179 calories; fat 6g; cholesterol 6mg; saturated fat 4g; carbohydrates 30g; mono fat 2g; insoluble fiber 1g; sugars 25g; protein 3g; vitamin a 145.8IU; riboflavin 0.2mg; folate 4mcg; vitamin b12 0.4mcg; sodium 68mg; potassium 202mg; calcium 101mg; iron 1.1mg.
Advertisement