Chocolate-Chia Pudding Pops | Food Network

Chia seeds and cocoa make these pudding pops uber-fudgy.

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Chocolate-Chia Pudding Pops
Recipe courtesy of Food Network Kitchen
Total: 10 hr 15 min
Active: 5 min
Yield: 4 servings
Level: Easy

Ingredients

1 1/4 cups 2-percent milk
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsweetened cocoa powder
2 tablespoons light agave nectar
Kosher salt
2 tablespoons chia seeds
1/2 teaspoon pure vanilla extract

Directions

Special equipment: Four 3- to 4-ounce ice pop molds

Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.

Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.

Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.

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Chocolate-Chia Pudding Pops | Food Network
https://youtu.be/XOcB1D39pIE