MAYAN CHILE FUDGE POPSCILE STICKS

Easy


4+ Hours

Includes Freezing Time

6 Servings


Lasts 1 week in freezer.

Store in an airtight container or left in their pop molds.

Featured in this Recipe:

Like some of our chocolates (Aztec Chile Tiles, Mayan Chile Bar,) these fudge pops are not too sweet and just a little spicy. You may want to add some powdered sugar to get a slightly sweeter fudge pop. To add a little variety or to experiment, try adding ground dried chipotle to the cayenne.

INGREDIENTS

6 ounces bittersweet chocolate*
(chopped fine)

15 ounces heavy cream

1 1/2 tablespoon unsweetened cocoa powder

1 1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper
(ground, dried) - adjust to taste

3/4 teaspoon vanilla extract

1-2 Tablespoon powdered sugar (optional)

 

NOTES:

You'll need ice pop molds for this recipe!

* Both our Bittersweet Chocolate Bars and Drinking Chocolate work for this step

RECIPE

  • Place chopped chocolate into a medium glass mixing bowl and set aside.
  • Combine heavy cream, vanilla, cinnamon, ground chiles and cocoa powder in a medium saucepan over medium heat. (A microwave and a glass bowl also works fine.)
  • Whisk constantly until cocoa is dissolved, just before it comes to a simmer.
  • Remove from the heat and pour over the chopped chocolate.
  • Let stand for 2 minutes then whisk gently until all chocolate is melted and combined with ingredients.
  • Divide the mixture evenly among the freezer pop molds and place in the freezer.
  • Freeze for at least 4 hours or until solid. Enjoy!
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