Looking to kick start a hot summer day? These chocolate & coffee frozen pudding pops are just the ticket! Take an average cup of joe and turn it into a stick of WHOA! Sugar-free instant pudding keeps the calories down while strong coffee and chocolate covered espresso beans keeps the caffeine level up, up, up! To celebrate mid-August I’m posting this Sprinkles inspired recipe (it’s not in the book), along with a give-away at GoodReads. Quirk Books is giving away 25 free copies of my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts which will be released October 15 th. Just click here to enter.
1 three-ounce package instant chocolate pudding mix ( I use sugar-free)
1 cup milk or milk alternative (half & half, non-fat milk or almond milk. etc.)
1 cup strong brewed coffee, chilled
1/4 cup mini chocolate chips
1/4 cup chocolate covered espresso beans
1/4 cup nonpareils or other sprinkles
1/2 cup chocolate flavored ice cream topping such as Magic Shell
Beat pudding mix, coffee and milk for two minutes in a large bowl.
Pour into ice pop molds*
If you have side loading molds like the ones pictured above, press chocolate chips and espresso beans into the soft pudding. Otherwise drop them into the molds from above.
Freeze until solid.
Un-mold by running the molds under hot water for a few seconds.
Dip the tips of the cones into a small bowl filled with the chocolate topping, then dip into another small bowl filled with the nonpareils.
Store on wrapped in plastic wrap in the freezer for up to a month
*Experiment with different pop molds. Plastic or paper cups, ice cube trays and found objects are a fun alternative to the traditional silicone and plastic molds.