Bittersweet Pudding Pops

Name: Bittersweet Pudding Pops
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 7
Cuisine: Global
Ingredients: 118 milliliters agave nectar; 118 milliliters dark cocoa powder (such as Callebaut Extra Brut); 237 milliliters coffee; 1 Tbsp cornstarch; 3 egg yolks; 237 milliliters heavy cream; 1 teaspoons salt; 1 Tbsp vanilla extract

Need a gluten free and vegetarian dessert? Bittersweet Pudding Pops could be an amazing recipe to try. This recipe serves 7. One serving contains 215 calories, 3g of protein, and 16g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of vanillan extract, cornstarch, coffee, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Agave

Cocoa Powder

Heavy Cream

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Vanilla Extract

Corn Starch

Egg Yolk

Coffee

Equipment you will use

Whisk

Bowl

Return the pan containing the cocoa mixture to the stove.

Ingredients you will need

Cocoa Powder

Equipment you will use

Stove

Frying Pan

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.

Ingredients you will need

Candy