Yup. Ice pops made out of “hot chocolate”. Now you can use your favorite hot chocolate mix year round to make these delicious treats for summer. I made mine with our local chocolate used to make the authentic hot beverage. It’s called “chocolate de tablilla” and it is chocolate in its simplest form made from ground cocoa beans, sugar and sometimes cinnamon. You can use bittersweet chocolate to make yours, if you can’t find chocolate de tablilla at your local Latin store. Whatever type of chocolate you use, I do recommend you add a pinch of cayenne pepper. This won’t make them too spicy, instead it will intensify the chocolate flavor and it adds a little kick (be careful and only use a pinch!).
Hot Chocolate Ice Pops
Recipe adapted from Martha Stewart
Makes about 12-14 pops
2 cups whole milk
1 cup heavy cream
5 ounces bittersweet chocolate or chocolate de tablilla, chopped (about 1 cup)
2 tablespoons light-brown sugar
¼ teaspoon freshly grated nutmeg
a pinch of cayenne pepper (optional)
- Warm milk and cream in a medium saucepan over a medium-low heat.
- Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved.
- Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.
- Let cool slightly. Divide mixture evenly among fourteen 2 ½-ounce ice-pop molds. After about an hour or so, you should be able to insert the sticks.
- Let them continue their freezing time, until set at least 6 hours (preferably overnight). Remove from molds. Serve immediately.
- If you will use chocolate de tablilla, omit the sugar and cream (this chocolate is sweet and fatty enough already). Follow the instructions on the package and continue to step No. 4 from the recipe.
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