Mexican Popsicles

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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!

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: Mexican

Keyword: chocolate popsicles, homemade popsicles, Mexican Chocolate Popsicles

Servings: 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

Mexican Chocolate. This is made with cocoa, sugar, and cinnamon and has a distinctive, spiced flavor. Make sure you purchase disks/blocks, not the powder, and coarsely chop it up.

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 mo l d, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.

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