Bittersweet Pudding Pops Recipe


Cal/Serving: 108
Daily Value: 5%
Servings: 14

Kidney-Friendly, Gluten-Free, Wheat-Free
Vitamin A267IU5%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg3%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)4µg1%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Pudding pops
Tina Rupp

When I was old enough to babysit, I didn’t do it for the money; I did it for the food. I’d get the little stinkers to bed by reading bedtime stories so fast you could hear a sonic boom, and then I’d eat that poor family out of the house and home. I only babysat at homes with a guaranteed score, and I find it curious that I was ever asked to babysit more than once because I never left without demolishing ever last edible morsel from inside the freezer. The Stewart family was especially hard hit, since they always carried the full line of Jell-O Pudding Pops and I had no problem polishing off every last box. I’d apologize for my foolish youthful behavior, but I cannot honestly say that I’m sorry. Or that I wouldn’t do it again now that I’m full grown.



  • ½ cup (120 milliliters) agave nectar
  • ½ cup (40 grams) dark cocoa powder (I use Callebaut Extra Brute)
  • 1 cup (240 milliliters) heavy cream
  • ½ teaspoon (3 grams) salt 
  • 1 cup (240 milliliters) coffee
  • 1 tablespoon (8 grams) cornstarch
  • 3 egg yolks
  • 1 tablespoon (15 milliliters) vanilla extract


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.

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. 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 degrees Fahrenheit (71 degrees Celsius), so you’re safe, bacteria-wise. Now keep whisking for about 5 minutes, until the pudding thickens and the temperature reaches 200 degrees Fahrenheit (93 degrees Celsius) to 210 degrees Fahrenheit (100 degrees Celsius).

Transfer the pudding to a large bowl and serve family style, or use it in other crafty ways like a filling for a glorious crepe cake. Alternatively, pour the pudding into 7 popsicle molds and freeze overnight for a luscious, chocolaty summertime treat. You can also pour the pudding into 14 individual 2-ounce (60 milliliter) serving cups and cover each with plastic wrap, making sure that the wrap touches the entire surface of the pudding to prevent a skin from forming, and refrigerate for a few hours. You can serve the pudding straight from the fridge or with a dollop of whipped cream. However, I like to sprinkle a spoonful or two of sugar over the top and take a kitchen torch to the sugar to caramelize it into a brûlée crust.

Recipe Details

Makes approximately 2 ½ cups (570 g) pudding

Note: Agave nectar is a sweetener produced primarily in Mexico and is derived from the agave plant. Yup, the same plant that produces nature’s other sublime nectar— tequila!—yet the nectar tastes nothing like the liquor. As a matter of fact, light agave nectar has a rather neutral flavor, perhaps with just a hint of caramel, so it’s a perfect sweetener for both hot and cold beverages. Its consistency is very much like honey but not as viscous; it pours as quickly as Heinz 57. One benefit of agave nectar is that although it’s been found to be about one and a half times sweeter than table sugar, it has a much lower glycemic index. Be aware, however, that agave nectar isn’t a sweetener that can replace sugar or corn syrup in every recipe; its chemical composition doesn’t lend itself well to higher-temperature sugar work, but it can be useful at lower temperatures in baked goods.


Adapted from “Sugar Baby” by Gesine Bullock-Prado (Abrams, 2011)

Servings: 14

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