These easy Mexican Chocolate Popsicles are rich, creamy, and a little spicy!
Put the chocolate, brown sugar, cinnamon, and cayenne in a heat-proof medium bowl.
In a small saucepan, bring the half-n-half to a simmer over medium heat. Pour over the chocolate and whisk until melted and the mixture is well combined.
Carefully pour the liquid mixture into popsicle molds.
Freeze for 60-90 minutes, place sticks in the molds, and continue to freeze for at least 5 hours.
To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
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.