Mexican Chocolate Popsicles
These easy Mexican Chocolate Popsicles are rich, creamy, and a little spicy!
Prep Time15 mins
Cook Time6 hrs
Chill Time6 hrs
Total Time6 hrs 15 mins
- 3/4 cup semi-sweet mini chocolate chips
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/8-1/4 teaspoon cayenne pepper
- 2 cups half-n-half
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.
Calories: 291kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 37mg | Potassium: 272mg | Fiber: 2g | Sugar: 14g | Vitamin A: 320IU | Vitamin C: 0.7mg | Calcium: 106mg | Iron: 1.9mg