Hot Chocolate Ice Pops
I loved the idea of Hot Chocolate Ice Pops, and as I have three kids I figured they'd love it to, and they did.
This is a really easy, fun recipe, you basically make hot chocolate and then freeze it simple. You can use your favorite hot chocolate mix year round to make these delicious treats for summer.
Allowing the hot chocolate to cool before pouring it into moulds will stop the mixture separating when freezing, in my picture you can see the colour difference where it separated. If it separates it doesn't matter, it still tastes amazing. But if you have time allow it to cool before pouring the mixture into moulds.
Add a pinch of cayenne pepper. This won’t make them too spicy, instead it will intensify the chocolate flavor and it adds a little kick (be careful and only use a pinch!).
I will miss cooking these sorts of things for my kids one day, but while they are still home with me, this is a recipe I will make again and again.
This is a really easy, fun recipe, you basically make hot chocolate and then freeze it simple. You can use your favorite hot chocolate mix year round to make these delicious treats for summer.
Allowing the hot chocolate to cool before pouring it into moulds will stop the mixture separating when freezing, in my picture you can see the colour difference where it separated. If it separates it doesn't matter, it still tastes amazing. But if you have time allow it to cool before pouring the mixture into moulds.
Add a pinch of cayenne pepper. This won’t make them too spicy, instead it will intensify the chocolate flavor and it adds a little kick (be careful and only use a pinch!).
I will miss cooking these sorts of things for my kids one day, but while they are still home with me, this is a recipe I will make again and again.
Recipe
Recipe adapted from www.thefoodieskitchen.com
Makes about 12
2 cups full cream milk
1 cup thickened cream
140g dark chocolate or chocolate de tablilla, chopped (about 1 cup)
2 tablespoons light brown sugar
¼ teaspoon freshly grated nutmeg or cinnamon
a pinch of cayenne pepper (optional)
Ice pop moulds
Makes about 12
2 cups full cream milk
1 cup thickened cream
140g dark chocolate or chocolate de tablilla, chopped (about 1 cup)
2 tablespoons light brown sugar
¼ teaspoon freshly grated nutmeg or cinnamon
a pinch of cayenne pepper (optional)
Ice pop moulds
Warm milk and cream in a medium saucepan over a medium-low heat.
Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved.
Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg or cinnamon.
Let cool slightly. Divide mixture evenly among your ice-pop moulds.
Let them continue their freezing time, until set at least 6 hours (preferably overnight). Remove from moulds.
Serve immediately.
Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved.
Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg or cinnamon.
Let cool slightly. Divide mixture evenly among your ice-pop moulds.
Let them continue their freezing time, until set at least 6 hours (preferably overnight). Remove from moulds.
Serve immediately.
Enjoy!
