This Mexican chocolate pops recipe is a frozen whirl of bittersweet chocolate, brown sugar, rich cinnamon, un pocoquito of cayenne pepper, and lots of half and half.
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
- 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
- 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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