These Chocolate Popsicles are rich, creamy, and chocolately, with a hint of cinnamon. They are based on Alton Brown’s Fudgesicles. I changed the chocolate so that these chocolate popsicles would have a milder chocolate chocolate flavor and added a touch of cinnamon to give them a Mexican chocolate flavor.
Tools Needed
Popsicle holders
Microwave safe bowl to melt chocolate
Large bowl to mix chocolate and cream mixture
Medium boiler or saucepan
Scale to weigh chocolate
Tongs to remove cinnamon sticks
Whisk
List of Ingredients to Purchase
Grocery store items (by location where I find them)
Spice / sugar/flour section
2 Cinnamon sticks
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Other aisles
2 ounces semi-sweet chocolate small baking pieces
6 ounces milk chocolate small baking pieces
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
Recipe steps:
First heat the cream, milk, cinnamon, and cocoa powder.
Ingredients needed
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 Cinnamon sticks
2 tablespoons unsweetened cocoa powder
Put the heavy cream, milk, cinnamon sticks, and unsweetened cocoa powder into a medium boiler or saucepan. Cook over medium heat. Stir constantly with a whisk to keep the cream and milk from burning and sticking to the bottom of the pan. Constant stirring will also cause the cocoa powder to dissolve into the milk and cream. Remember not to just prop the whisk against the side of the pan or it will get hot very quickly. Continue cooking and stirring until the mixture comes to a simmer. You will know it is at a simmer when all of the cocoa has dissolved and small bubbles are appearing around the surface of the mixture. When it comes to a simmer, turn off the heat. Remove the cinnamon stick using tongs.
Next melt the chocolate.
Ingredients needed
2 ounces semi-sweet chocolate small baking pieces
6 ounces milk chocolate small baking pieces
Place the 2 ounces semi-sweet chocolate small baking pieces and the 6 ounces milk chocolate small baking pieces into a microwave safe bowl. Cook in microwave on high for 45 seconds. Take out and stir well. If chocolate is not melted, place back in microwave for 20 seconds. Take out and stir well. As you stir, the chocolate should start to melt more and the lumps should start to disappear. If most of the chocolate is not melted, place back in the microwave for another 20 seconds. Take out and stir well. As you stir, the chocolate should start to melt more and the lumps should start to disappear. Continue placing in the microwave for 20 seconds and stirring well until most of the chocolate is melted. Make sure you stir well each time. Usually stirring will get the rest of the lumps out of the chocolate once the chocolate is mostly melted. Do not continue to heat after chocolate is just melted or you may overheat and scorch the chocolate.
Now combine the chocolate and the cream mixture.
Ingredients needed
2 teaspoons vanilla extract
Combine the melted chocolate and the cream mixture together into a large bowl. Wisk gently until they are well combined. Then add the vanilla extract and use the whisk to blend in the vanilla with the chocolate cream mixture.
Pour the mixture into the popsicle molds and place on a level surface in the freezer. Freeze for at least 4 hours. The popsicles will last for about 1 week in the freezer.
When you take the popsicles out of the freezer, run hot water over the sides of the mold for a few seconds to loosen the popsicles from the mold. Tug and twist gently on one of the popsicles. It should come out nicely, if not run more hot water for a few more seconds.
