No matter how old I get, I will always have a childlike enchantment with summer and all its joys: jumping waves in the ocean, biking around town, biting into big wedges of watermelon, watching the fireflies come out at dusk.
One of those pleasures is the refreshment of a frosty ice pop on a hot afternoon. I remember my mom used to put orange juice into paper cup pop molds and freeze them for us, and I loved those. But it was the occasional splurge on the package of chocolate pops that really excited me.
This recipe taps that same summertime thrill in a way that is fairly healthful, as desserts go, since it is made with low-fat milk (or plant milk), minimal added sugar and dark chocolate.
The chocolate mixture is essentially a simple pudding (albeit somewhat thinner than a typical pudding) that is poured into pop molds. Once frozen, they come out creamy, icy and refreshing, amply rich with the intensity of good dark chocolate, and clock in at just 100 calories apiece.
Although enjoying one in the shade on a sweltering day brings me right back to my childhood, they taste so much better than the store-bought ones I remember, and they make me glad I’m all grown up.