Ingredients with Measurements:
- 1 box of instant chocolate pudding mix (3.9 oz)
- 2 cups of milk
- 1/2 cup of red velvet cake mix
- 1/2 cup of heavy cream
- 1/4 cup of granulated sugar
- 1/4 cup of cream cheese, softened
- 1/2 tsp of vanilla extract
- 1/4 tsp of salt
- 6-8 popsicle molds
- Popsicle sticks
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the instant chocolate pudding mix and milk until smooth. Set aside.
2. In a blender or food processor, pulse the red velvet cake mix until it turns into fine crumbs.
3. In a separate mixing bowl, beat the heavy cream, granulated sugar, cream cheese, vanilla extract, and salt until soft peaks form.
4. Fold in the red velvet cake crumbs into the whipped cream mixture until well combined.
5. Add the whipped cream mixture into the chocolate pudding mixture and stir until fully incorporated.
6. Pour the mixture into the popsicle molds, filling them about 3/4 full.
7. Insert the popsicle sticks into the molds and freeze for at least 4 hours or until fully frozen.
8. To remove the popsicles from the molds, run them under warm water for a few seconds until they loosen up.
9. Serve immediately and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 4 hours (freezing time)
Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- Makes 6-8 popsicles
Nutritional information:
- Calories: 215
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 21g
- Sodium: 310mg
Substitutions for ingredients:
- Instead of red velvet cake mix, you can use any other cake mix of your choice.
- You can use half-and-half or whole milk instead of heavy cream.
- You can use low-fat cream cheese instead of regular cream cheese.
Variations:
- You can add chocolate chips or chopped nuts into the mixture for added texture.
- You can drizzle melted white chocolate over the popsicles for a decorative touch.
Tips and tricks:
- Make sure to fully incorporate the whipped cream mixture into the chocolate pudding mixture to avoid any lumps.
- If you don't have popsicle molds, you can use paper cups and popsicle sticks instead.
- For a smoother texture, blend the mixture in a blender before pouring it into the molds.
Storage instructions:
- Store the popsicles in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Not applicable.
Presentation ideas:
- Serve the popsicles on a bed of crushed red velvet cake crumbs for added texture and flavor.
Garnishes:
- Crushed red velvet cake crumbs
- Melted white chocolate
Pairings:
- Vanilla ice cream
- Hot cocoa
Suggested side dishes:
- Fresh fruit salad
- Chocolate-dipped strawberries
Troubleshooting advice:
- If the popsicles are difficult to remove from the molds, run them under warm water for a few seconds until they loosen up.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Store the popsicles in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
- Red velvet cake originated in the southern United States in the early 1900s and became popular during the Great Depression when food coloring was used to make the cake look more vibrant.
Flavor profiles:
- Sweet, creamy, and chocolaty with a hint of tanginess from the cream cheese.
Serving suggestions:
- Serve the popsicles as a refreshing dessert on a hot summer day.
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Taste: Rich, Creamy, Sweet, Chocolatey, Moist