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Four Mexican chocolate pops in colored bowls in a tray of ice.
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5 / 4 votes

Mexican Chocolate Pops

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.
Prep Time15 minutes
Chill Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: Mexican
Servings: 6 to 8 popsicles
Calories: 285

Equipment

  • Ice pop molds or small Dixie cups, popsicle sticks

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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1chocolate pop, based on 6 pops | Calories: 285kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 37mg | Fiber: 2g | Sugar: 14g