For the peanut butter center:
- 1/3 cup sugar
- 5 tsp. cornstarch
- Pinch of coarse salt
- 1¾ cups low-fat milk (I used 2%)
- ½ cup heavy cream
- ½ cup creamy peanut butter
- 1 tsp. vanilla extract
For the chocolate coating:
- 6 oz. bittersweet chocolate, finely chopped
- 6 oz. (¾ cup) heavy cream
- 2 tsp. light corn syrup
- Chopped peanuts, for garnish (optional)
- step 1: Show Images
In a medium saucepan, combine the sugar, cornstarch and salt. Whisk to blend. Gradually whisk in the milk and the heavy cream. Heat over medium-high heat, whisking constantly, until the mixture comes to a boil. Continue to cook about 1 minute more, until the mixture has thickened. Remove from the heat and whisk in the peanut butter and the vanilla until smooth.
- step 2: Show Images
Pour the pudding into the popsicle mold. Insert popsicle sticks, cover, and transfer to the refrigerator to set the pudding. Once set, transfer to the freezer to freeze completely.
- step 3: Show Images
When you are ready to dip the popsicles, cover a baking sheet with parchment or wax paper and transfer to the freezer to chill. Place the chopped chocolate in a narrow liquid measuring cup or bowl (to make the glaze deep enough for dipping). Heat the cream in the microwave or in a small saucepan until just at a simmer. Pour over the chopped chocolate and let stand about 2 minutes. Whisk together until a smooth ganache has formed. Whisk in the corn syrup. Let the glaze cool briefly so that it is still liquid, but not hot enough to melt the popsicles.
- step 4: Show Images
Remove the popsicles one by one from the mold. Dip each pop quickly in the ganache, then transfer to the chilled baking sheet and sprinkle with chopped peanuts. Repeat with the remaining pops. Immediately return the pan to the freezer and freeze until the glaze is fully set and the popsicles are frozen.