She Strengthens

Swirly Frozen Pudding Pops: A Delicious Indulgence

Are you tired of choosing between chocolate and vanilla? Why settle for just one flavor when you can combine the two for a unique and delicious treat? Swirly frozen pudding pops are the perfect solution for the indecisive palate.

Special Equipment Needed

Before we dive into the recipe, make sure you have the necessary equipment:

• Freezer pop molds (any kind will work)
• Instant-read thermometer for cooking the pudding
• Wooden sticks (if your molds don’t come with attachable sticks)

The Recipe

This recipe yields about 10 (2-ounce) pops and takes approximately 40 minutes to prepare, plus 5 hours of setting and freezing time.

Vanilla Pudding Ingredients

• 1 cup cold half-and-half
• 3 tablespoons granulated sugar
• 1/8 teaspoon fine salt
• 1 teaspoon unflavored powdered gelatin
• 2 large egg yolks
• 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
• 1 teaspoon vanilla extract

Chocolate Pudding Ingredients

• 3 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons granulated sugar
• 2 ounces bittersweet chocolate, finely chopped
• 2 pinches fine salt
• 1 cup cold half-and-half
• 1 teaspoon unflavored powdered gelatin
• 1/2 teaspoon vanilla extract

Instructions

Vanilla Pudding

1. Combine half-and-half, sugar, and salt in a small saucepan over medium heat, stirring until the sugar dissolves.
2. In a separate bowl, sprinkle gelatin over half-and-half and let it soften for 3 minutes.
3. Whisk egg yolks until smooth, then slowly pour the half-and-half mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, whisking constantly, until the butter melts and the gelatin dissolves.
5. Remove from heat, stir in vanilla, and strain into a bowl. Refrigerate until set, about 2 hours.

Chocolate Pudding

1. Combine butter, sugar, chocolate, and salt in a small saucepan over low heat, stirring until the chocolate and butter melt.
2. In a separate bowl, sprinkle gelatin over half-and-half and let it soften for 3 minutes.
3. Whisk the gelatin mixture into the chocolate mixture until smooth.
4. Heat, whisking constantly, until the gelatin dissolves.
5. Remove from heat, stir in vanilla, and pour into a bowl. Refrigerate until set, about 2 hours.

Swirling and Freezing the Pops

1. Remove both puddings from the refrigerator and whisk until smooth.
2. Place large dollops of each pudding into a resealable bag, alternating between vanilla and chocolate.
3. Swirl the puddings together using the handle of a wooden spoon.
4. Cut a corner off the bag and squeeze the swirled pudding into the pop molds.
5. Tap the molds to release bubbles and freeze until frozen, about 3 hours.

Alternatively, you can serve the mixture as pudding by dividing it among ramekins and refrigerating until set, about 3 hours. To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap, making sure it’s directly touching the pudding.