When I think of frozen pops I remember the fudgesicles Mom kept in the freezer when I was a kid. Stay cool with this frozen version of Mexican hot chocolate.
Yield | Ten 3-oz pops |
- 6 oz chocolate chips*
- 2 cups heavy cream
- 1 cup whole milk
- 2 Tbsp sugar
- 2 Tbsp unsweetened cocoa powder
- 1 tsp chile powder
- ½ tsp cinnamon
- 1 dash ground cayenne pepper
| Preparation | Chop chocolate into small chips, if needed. Stir all ingredients together in a small saucepot. Heat over medium-low temperature, stirring as needed, until the chocolate is melted and thoroughly incorporated, approximately 10 to 15 minutes. Remove from heat, transfer to a bowl and refrigerate to chill completely.
Fill each mold with the chilled mixture, leaving about ¼-inch at the top of each mold for expansion during freezing. Cover with the handles and freeze until solid, about 4 to 5 hours.
* You can use any semisweet, bittersweet or dark chocolate. The 72 percent dark-chocolate chips from Kakao Chocolate are recommended.