Mexican Chocolate Popsicles with a Dark Chocolate Shell

“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.
Dipping popsicles

 

 

 

 

Dipping popsicles

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.

unmolded popsicles

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.

Chocolate dipped popsiclesSignature

Mexican Chocolate Popsicles with a Dark Chocolate Shell

unmolded popsicles

By Patricia Rio Published: July 16, 2014

  • Mexican Chocolate Popsicles with a Dark Chocolate Shell
    1 vote, 5.00 avg. rating (98% score)
  • 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

Instructions

  1. 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.
  2. When cool, divide the mixture among the Popsicle molds. Add the Popsicle sticks and freeze until firm, at least 4 hours.
  3. 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.
  4. Unmold the popsicles by dipping the mold in hot water for about 20 seconds.
  5. 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.
  6. 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 Dipped in Dark Chocolate
    Patricia Rio
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