These frozen Mexican chocolate pops are a chocolaty treat with a little kick of spicy heat that will help keep you cool, even in the hottest of summers.
I’ve never been one to believe in things like black helicopters, UFOs, Bigfoot, and all of that jazz, but I’m beginning to believe that just maybe Mr. Gore was correct about global warming. Typically, the average summer temps in this part of Wisconsin are 82 degrees. Hot, but not crazy hot. Lately though, the surface temperature of the sidewalk outside of my apartment feels like it could probably give the surface temperature of the sun a run for its money.
I bet I could make scads of money selling ice cubes and teaching people how to make things like sun tea and dashboard cookies. It seems that no matter how much water I drink, it’s not enough to quench my thirst because the instant it touches my lips, my body sucks every ounce of it into the pores of my shriveling, dehydrated skin.
Rather than risk death by dehydration, I’ve stocked our freezer with lots of frozen fun-on-a-stick treats. Like these frozen Mexican chocolate pops!
The idea for these pops was inspired a frozen raspberry pops recipe from Joy the Baker’s cookbook. I love Joy’s idea of adding raspberries to the chocolate. It makes for a fun, healthy fruit surprise as you indulge in the creamy chocolate goodness. As I looked at the photo included in the cookbook, I couldn’t help but assimilate the bursts of raspberry within the chocolate to fireworks blooming in the night sky.
I wanted my version of these fudge pops to have a burst of fun, too, but in another form. Just as fireworks are hot, I thought my frozen treats should be, too! But how do you make a cool frozen treat hot, you ask? By adding cayenne pepper, of course! Think frozen Mexican hot chocolate and boom… there’s a fireworks display in your mouth!
If you’re not feelin’ like spicy pops, leave out the cayenne pepper, or make up some of my apple pie ice cream bowls and you’ll be all set.
Enjoy your 4th of July, and these frozen Mexican chocolate pops!
- 8 ounces bittersweet chocolate, chopped fine
- 12 ounces (1 1/2 cups) heavy cream
- 8 ounces (1 cup) whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons vanilla extract
- Place chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk, sugar, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid.
Fudge pops can be held in the freezer for up to 1 week in an airtight container.