“When he sings, it makes my heart melt like a Popsicle on the Fourth of July!” ~ The Little Rascals
Mexican Chocolate Dipped Popsicles
Most of us have fond memories of the ice cream truck that rang its way through our neighborhoods when we were children. My favorite treat was the fudge Popsicle. My love of chocolate started very early.
Recently, my niece and her family visited. Since she has two young boys, I thought it would be fun to make popsicles for them. They had fun dipping them and adding fun sprinkles.
Mexican Chocolate Popsicles:
In a medium sized saucepan, add the cream, milk, cocoa powder, sugar, cinnamon, vanilla and a pinch of salt. Bring to a simmer while whisking all of the ingredients together. Cool the mixture to room temperature.
When cool, divide the mixture among the Popsicle molds. Add the Popsicle sticks and freeze until firm, at least 4 hours.
When ready to serve, place the dark chocolate and the coconut oil in a mason jar. Microwave the chocolate, in 30 second increments, until melted.
Unmold the popsicles by dipping the mold in hot water for about 20 seconds.
Immediately dip the popsicles into the melted chocolate. Garnish with the topping of your choosing or leave them plain. Popsicles may be eaten immediately or frozen for later use.
NOTE: I used a Madagascar Chocolate with Sea Salt and Nibs. The crunch from the nibs was wonderful. Play around with your favorite chocolate.
Mexican Chocolate Popsicles with a Dark Chocolate Shell
By Published: July 16, 2014
- Yield: 10 Popsicles
- Prep: 20 mins
“When he sings, it makes my heart melt like a Popsicle on the Fourth of July!” ~ The Little Rascals Mexican Chocolate Dipped …
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 cup cocoa powder
- 1/4 cup organic cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- pinch of salt
- 8 ounces dark chocolate
- 2 tablespoons coconut oil
Instructions
- In a medium sized saucepan, add the cream, milk, cocoa powder, sugar, cinnamon, vanilla and a pinch of salt. Bring to a simmer while whisking all of the ingredients together. Cool the mixture to room temperature.
- When cool, divide the mixture among the Popsicle molds. Add the Popsicle sticks and freeze until firm, at least 4 hours.
- When ready to serve, place the dark chocolate and the coconut oil in a mason jar. Microwave the chocolate, in 30 second increments, until melted.
- Unmold the popsicles by dipping the mold in hot water for about 20 seconds.
- Immediately dip the popsicles into the melted chocolate. Garnish with the topping of your choosing or leave them plain. Popsicles may be eaten immediately or frozen for later use.
- NOTE: I used a Madagascar Chocolate with Sea Salt and Nibs. The crunch from the nibs was wonderful. Play around with your favorite chocolate.
