12 Ratings
  • 1 Rating Star 3
  • 4 Rating Star 3
  • 3 Rating Star 1
  • 5 Rating Star 1
  • 0 Rating Star 4
Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe

*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, 6 g fat (4 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 6 mg cholesterol, 68 mg sodium, 30 g carbohydrates, 1 g fiber, 25 g sugar, 3 g protein.

Reviews (5)

Most helpful positive review

10/01/2017
Simply yummy

Most helpful critical review

07/22/2013
How much white chocolate??
12 Ratings
  • 1 Rating Star 3
  • 4 Rating Star 3
  • 3 Rating Star 1
  • 5 Rating Star 1
  • 0 Rating Star 4
07/22/2013
How much white chocolate??
10/01/2017
Simply yummy
07/22/2013
I think it's only for decorating. I had to re- read it to figure it out!
09/13/2016
Jello instant pudding is way faster... and you can make pistachio too!!
07/22/2013
I think it's for decorating