Recipe: Mexican chocolate popsicles
- 6 ounces bittersweet chocolate, very finely chopped
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups half-and-half
1 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 simmer. Pour over the chocolate and whisk until the chocolate is melted 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 pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Makes 6 to 8 pops.
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Excerpted from Perfect Pops by Charity Ferreira. Copyright 2011 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.