First let me thank all who have emailed me about my week long absence, you know who you are and you have my gratitude for your touching concern - I guess I should've made some sort of announcement instead of quietly slinking away, hoping to go unnoticed. I've been immersed in a personal project which I hope to wrap up soon, so I can return to my regular posting schedule of Mondays and Thursdays (Singapore time). Until then, I will post at least once a week, probably on Wednesdays (yes, Singapore time) more often,  if circumstances allow it.

it's so hot, even the popsicle's perspiring...pheeeeew!!!!

Those who read my post last week won't be surprised to know I've been on a instant pudding bender since receiving my packs of pistachio pudding and have been desperately trying to stretch my dwindling and now defunct supply. Hence, the measly 4 popsicles, when I really should've made 8 for my popsicle mad boys.

This is my DIY version of those magnificent and costly treats known as Magnum bars. Use really good chocolate. Even if it's just instant pudding underneath, never, ever scrimp on the chocolate! The fudgy texture of the frozen pudding mix really makes the term "popsicles" seem deficient, hence "fudgesicles".

enough chocolate for you?

Double the recipe; you really will want more than one for yourself, as will practically everyone else lucky enough to get their hands on even one. Heaven is a fudgy, nutty, cold and creamy, chocolatey bite away. And NOW, I am done with instant pudding, but not before a little nostalgia courtesy of Jan and Dean. Enjoy!

Prep 15 mins     Cook 2 minutes (to melt chocolate)      Makes 4 popsicles

1 package Jello instant pistachio pudding mix
1 cup water
1/2 cup full fat yoghurt
150 g (5 - 6 oz) dark chocolate (I used one with 60% cocoa solids)

Put pudding mix into a large mixing bowl and whisk in the water and yoghurt until very smooth and thick.

Divide mixture between 4 popsicle moulds or any tall, narrow glasses. Tall shot glasses are good for this.

Stick a popsicle stick (I used disposable cutlery) into the middle of each popsicle, making sure they're straight and all the way in.

Freeze popsicles until completely firm.

Break chocolate into a clean and dry microwave safe bowl and microwave for 1 minute on full power. Remove bowl from microwave, stir and microwave another 30 seconds if chocolate is still not completely melted. Remove from microwave and stir again.

Line a wide and shallow lidded container with non stick parchment and set aside.

Allow chocolate to stand until cool but still liquid. Take popsicles from freezer and remove from moulds. If you find this difficult, dip moulds in very hot water for a few seconds and try removing again.

Dip popsicles into chocolate and twirl around until completely covered. Wait a few seconds to allow chocolate to firm up before laying popsicle in lined container and put in freezer.

Repeat with remaining popsicles. Keep popsicles covered and frozen until ready to eat.