Fudgesicles en Fuego

2012-07-01T09:00:00Z 2014-09-16T12:59:24Z Fudgesicles en FuegoRecipe by Tony Busekrus | Photography by Jennifer Silverberg Feast Magazine | Inspired Local Food Culture/Midwest

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.

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