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
- Quick Glance
- 15 M
- 15 M
- Makes 6 to 8 pops
IngredientsEmail Grocery List
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.
Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
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.
Recipe Testers Reviews
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!
The prep for these Mexican chocolate 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.
This was a great treat on a hot summer day. The Mexican chocolate pops 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. :)
These Mexican chocolate 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.