Chocolate-swirled espresso custard pudding pops, to be exact.
We made them.
Here’s how you can, too.
gather the things:
about 2/3 cup of melted milk chocolate
1 package of jello custard pudding, prepared (I added the extra egg that was optional according to the box.)
1/2 teaspoon of espresso powder (not expresso….hahaha)
1 teaspoon of vanilla extract
If you haven’t already, go ahead and make the pudding. Silly face optional but recommended.
You’ll add the vanilla and espresso powder after the pudding is cooked.
Let the pudding cool for about 15-20 minutes, then fill your molds almost all the way. Drop a spoonful of chocolate on top and swirl it around with a skewer, drinking straw or fondue fork. Or anything else that’s long and skinny that you think will do the job.
Freeze for at least four hours before trying to remove them from the molds. It usually helps if you run the mold under warm water for a bit before trying to get the pops out.
A nice thing about making popsicles out of pudding or custard is that they don’t melt and run everywhere nearly as much as the juice-based popsicles. These attributes, I find, are most desirable when you know that a crazy two-year-old will be eating the popsicles, too.