Mexican Chocolate Pops

These luscious dark chocolate pops have a hint of texture and spice similar to Mexican ground chocolate.–Charity Ferreira

LC Much Ballyhooed Bittersweet Chocolate Note

Yes, the complexity of bittersweet is an inspired backdrop to the warmth of cinnamon and cayenne. Still, we think those who take their chocolate on the lighter side may also partake of this recipe using milk chocolate rather than dark. Regardless of your preference, if you don’t have pop molds, you can use paper cups. Easy.

Mexican Chocolate Pops Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Makes 6 to 8 pops

Ingredients

  • 6 ounces bittersweet chocolate, very finely chopped
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper, or more or less to taste
  • 2 cups half-and-half

Directions

  • 1. To make the chocolate pops, place the chocolate, sugar, cinnamon, and cayenne in a heatproof bowl. In a small saucepan over medium heat, bring the half-and-half to a gentle simmer. Pour the half-and-half over the chocolate and whisk until the chocolate melts and the mixture is well combined.
  • 2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
  • 3. To unmold the chocolate pops, run hot water over the outsides of the molds for a few seconds, being careful not to let it splash over the top of the pops, then gently tug on the sticks.
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Testers Choice

Testers Choice
Testers Choice
Cindy Zaiffdeen

Aug 09, 2011

This is one of the easiest recipes ever. I actually didn’t have any pop molds empty, as I have been trying various recipes the last couple of weeks. I poured the prepared mixture in ice cube molds instead. So good! The slight burn of the cayenne at the back of my throat made me think of making these the next time I get a sore throat — it felt really nice. The texture absolutely reminds you of a block of Mexican chocolate. Very good flavor and texture. Will definitely make this again in a larger pop size!

Testers Choice
Natalie Reebel

Aug 09, 2011

The prep for these pops is very simple and stress-free, especially since I used my processor to grate the chocolate. The hard part was waiting for them to freeze so I could try one. These pops had a lovely consistency and creamy texture. The touch of cayenne seemed to brighten the flavor of the cinnamon. There was just enough bittersweet taste from the chocolate, with a touch of heat on the finish. These were so much better than the standard Fudgsicle.

Testers Choice
Trudy Ngo-Brown

Aug 09, 2011

This was a great chocolate treat on a hot summer day. The popsicle had a nice texture that wasn’t too icy and was just a little creamy. My husband loved them, though next time, I’ll probably cut back a bit on the cayenne. This was an exceptionally quick and easy dessert to make and an even quicker and easier dessert to make disappear. :)

Testers Choice
Tracey G.

Aug 09, 2011

These pops had two flavor components. The first taste was rich and deeply chocolaty, warmed with a hint of cinnamon. After that taste dissolved, there was a strong burst of cayenne. I wanted the sensations to mix a little more in my mouth. If I were to try this again, I would cut the amount of cayenne pepper to 1/8 teaspoon instead of the 1/4 teaspoon called for in the recipe.


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