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Bittersweet Pudding Pops
[Photograph: Caroline Russock]
These Bittersweet Pudding Pops are a grown-up take on that late, great Bill Cosby-approved classic, the Jell-O Pudding Pop.
Reprinted with permission from Sugar Baby by Gesine Bullock-Prado. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.
About This Recipe
| Yield: | 7 popsicles |
| Active time: | 25 minutes |
| Total time: | 25 minutes plus several hours freezing time |
| Special equipment: | popsicle molds |
| This recipe appears in: | Bake the Book: Bittersweet Pudding Pops |
Ingredients
- 1/2 cup agave nectar
- 1/2 cup dark cocoa powder (such as Callebaut Extra Brut)
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 cup coffee
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 tablespoon vanilla extract
Procedures
-
1
In a medium saucepan over medium heat, whisk together the agave nectar, cocoa powder, heavy cream, and salt until the mixture comes to a simmer. Remove from the heat.
-
2
In a separate bowl, whisk together the coffee and cornstarch. While whisking constantly (especially if the coffee is still warm), add the egg yolks one at a time and then add the vanilla extract.
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3
Return the pan containing the cocoa mixture to the stove. Pour the egg mixture into the cocoa mixture, whisking constantly over medium heat. Clip on a candy thermometer and whisk whisk whisk. In all likelihood the temperature has already exceeded 160°F, so you're safe, bacteria-wise. Now keep whisking for about 5 minutes, until the pudding thickens and the temperature reaches 200°F to 210°F.
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4
Pour the pudding into seven popsicle molds and freeze overnight for a luscious, chocolaty summertime treat.
