A heat wave here in San Francisco inspired me to continue my popsicle kick. This time I combined childhood memories of fudgesicles with a passion for Mexican hot chocolate. Mexican hot cocoa is traditionally made with milk, chocolate, cinnamon, and a touch of chili. When frozen it translates terrifically into a fiery chocolate popsicle, aptly named fudgesicles en fuego!
The rich, chocolaty popsicles have a silky, creamy texture and slightly spicy flavor. To avoid making the popsicles too hot, add the chili slowly to taste. However, remember that once frozen, the flavor will be more subtle. If the finished popsicle is too spicy, simply dust with sugar.
To learn how to make these fantastic fudgesicles, read more. Modified from Alton Brown Ingredients 8 ounces bittersweet chocolate, chopped fine Directions Makes 16 popsicles.
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 tsp cayenne pepper
Modified from Alton Brown
8 ounces bittersweet chocolate, chopped fine
Makes 16 popsicles.