Mexican Chocolate Pops

Lynnda Cloutier


A different take on an old favorite.

pinch tips: Flour, Eggs & Breading Techniques




6 oz
bittersweet chocolate, very finely chopped
2 Tbsp
brown sugar
1/4 tsp
ground cinnamon
1/4 tsp
cayenne pepper
2 c
half and half

Directions Step-By-Step

Put the chocolate, brown sugar, cinnamon, and cayenne in heat proof bowl in small pan over medium heat. Bring half and half to a simmer. Pour over the chocolate and whisk until chocolate is melted and mixture is well combined. Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold, run hot water over outsides of molds for a few seconds, then gently pull the ticks. Makes 6 to 8 pops.
Source: unknown

About this Recipe

Course/Dish: Ice Cream & Ices