Mexican Chocolate Popsicles
Updated
Updated
These easy Mexican Popsicles are rich, creamy, chocolatey, and a little spicy! This delicious dessert recipe is great for cinco de mayo, summer, or anytime!
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Homemade Mexican Fudgesicle Recipe
We love making popsicles at home, especially since we live somewhere that easily reaches triple digits in the summertime. All you need is a good popsicle mold, a few ingredients, and some time for them to freeze – super easy! While fruit popsicles are a favorite in our house, so is a fudgesicle!
These Mexican Popsicles are rich, creamy, chocolatey, with a subtle warm cinnamon flavor, and have a little kick! They made our lips tingle.
Ingredients Needed
You only need a few ingredients to make this popsicle recipe.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Mexican Chocolate Disks – This has a distinctive, spiced flavor (see note below.) Make sure you purchase disks/blocks, not the powder. and coarsely chop it up.
- Brown sugar – For sweetness and molasses flavor.
- Cayenne pepper – Adds just a bit of heat.
- Half-n-half – This is simply equal parts heavy cream and whole milk.
What is Mexican Chocolate?
On a basic level, Mexican chocolate is made from ground cacao, sugar, and cinnamon. Sometimes chiles and spices are added to the mix. Mexican Chocolate also has a more rustic, grainy texture than many other varieties of chocolate, and takes slightly longer to melt. But what you get is a more complex, intense flavor. It’s wonderful!
How to Make Mexican Popsicles
Making these Chocolate Popsicles is easy!
Scroll to the bottom for our easy printable recipe with the complete directions.)
- Set up a double boiler. Place a medium heatproof glass bowl over a small pot of simmering water. Add chopped chocolate and half-n-half and stir slowly and constantly until melted.
- Take off heat. Remove bowl from the heat and stir in the brown sugar and cayenne; stir until combined and smooth. Let cool slightly.
- Pour into popsicle molds. Carefully pour the liquid mixture into popsicle molds.
- Freeze. Transfer molds to the freezer for 60-90 minutes, place sticks in the molds, and continue to freeze for at least another 5 hours.
- Release from molds and enjoy. To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Recipe Notes
- Use semi-sweet chocolate. If you can’t find a bar of Mexican Chocolate, use semi-sweet chocolate instead and add in some cinnamon to the mix.
- Skip the cayenne. We love the subtle heat that cayenne lends to these fudgesicles, but if the cayenne scares you, just leave it out. You’ll still have a really good frozen chocolate treat!
- Popsicle molds. This popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.
Storage
Any fudgesicles not eaten, need to remain in the freezer. You can keep them in the molds or remove them and transfer to a freezer-safe plastic bag. They will keep 1 to 2 months.
More Popsicle Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mexican Popsicles
Ingredients
- 3/4 cup chopped Mexican chocolate, (see notes)
- 2 cups half-n-half
- 2 tablespoons brown sugar
- 1/8-1/4 teaspoon cayenne pepper
Instructions
- Set up a double boiler by placing a medium heatproof glass bowl over a small pot of simmering water. Add chopped chocolate and half-n-half and stir slowly and constantly until melted.
- Remove bowl from the heat and stir in the brown sugar and cayenne; stir until combined and smooth. Let cool slightly.
- Carefully pour the liquid mixture into popsicle molds.
- Transfer molds to the freezer for 60-90 minutes, place sticks in the molds, and continue to freeze for at least another 5 hours.
- To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Would this work with coconut or almond milk?
I’ve never made these any other way than how it’s written, so I can’t vouch for substitutions. But you could try it!
I couldn’t find the Mexican chocolate so just used semi-sweet, 1/4 teaspoon cinnamon, and just a pinch of the cayenne. They were GREAT!
I added a pinch of chili powder, which goes really well with chocolate – delicious!
I need to get that popsicle mold!
LOVE these pops! I love Mexican chocolate cake so I know these pops are fabulous. . love the heat!!
I LOVE anything that involves Mexican chocolate. I used cream instead of half n half. More calories, but worth it!
Love this idea!
What a fun treat!
These were delicious. I’m always looking for popsicle recipes that have less sugar than the store bought varieties.
The cayenne and chocolate together were wonderful! I also added in a bit of instant coffee. SWOON!!
I made these sans the cayenne – we loved them! Thanks, Amy!