Mexican Chocolate Pudding Pops


2/3 cup sugar
1/4 cup cocoa powder*
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons cinnamon
3 cups milk
3 ounces semisweet chocolate, chopped fine*
1 tablespoon orange liqueur or 1-1/2 teaspoons almond or vanilla extract


Combine first five ingredients in medium saucepan. Place pan on medium- to medium-high heat; whisk in milk until smooth. Cook, stirring almost constantly, until mixture thickens, about 10 minutes. Cook 1 minute longer, then stir in chocolate and liqueur. Pour into molds; freeze 4 hours or overnight.


About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops

Preparation Time

25 Minutes

Total Time

265 Minutes

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