Mexican Chocolate Fudgesicles (Popsicles)

Mexican chocolate fudgesicles! What else needs to be said? Well, I guess I could share what the chef hubs said, "Wow! These are perfect!" This is of course Bon Jovi music to my ears. Ha! Okay not really, but back in the day it would of been Bon Jovi. Today, it'd probably be Alan Jackson. Oh how life changes. Okay...back to the fudgesicles. These are delicious! I ate 2 in one day and I didn't feel an ounce of guilt about it either.

Easy mexican chocolate mix: unsweetened cocoa powder, cinnamon, and ancho chili powder. Don't let the chili fool you. It's added for flavor, not heat. Although, I guess if you wanted some heat you could add more. If you dare.



My latest baking ingredient obsession, almond extract. Perfect addition to this recipe since traditional mexican chocolate sometimes includes almonds.



I learned an important lesson making these. Do not bring the cream mixture to a boil. The cream will break and cause the fudgesicles to be gritty. Yuk! I say yuck yet I still managed to eat the first batch anyway. The flavor of these is that good!

In a saucepan combine heavy cream, whole milk, sugar, cocoa powder, cinnamon, and ancho chili powder. Let simmer over medium heat for 5 minutes stirring constantly till slightly thickened, and cocoa and sugar has dissolved.



Pour cream mixture over chocolate chips in a heat resistant bowl. I used a mixing bowl with a spout for easier pouring into the popsicle molds. Let sit for 3-5 minutes. Mix till chocolate chips are fully melted. Let sit for 10 minutes. Add Almond extract and mix. Pour into molds.






I had enough left over for two more fudgesicles. Keep stored in the refrigerator and once two fugesicles are eaten, rinse and fill the molds with the remaining mixture.



Freeze for a minimum of 4 hours.



Perfect summer treat. :)



Mexican Chocolate Fudgesicle Recipe:
Servings: 6-8 depending on size of popsicle molds

8oz bittersweet chocolate chips (60% Cacao)
12 ounces heavy cream
8 ounces whole milk
2 tablespoon light brown sugar
2 tablespoon unsweetened cocoa powder
¼ teaspoon cinnamon
¼ teaspoon ancho chili powder
2 teaspoon almond extract

Directions:
Pour chocolate chips into a heatproof bowl. Set aside. In a saucepan combine heavy cream, whole milk, sugar, cocoa powder, cinnamon, and ancho chili powder. Simmer over medium heat for 5 minutes stirring constantly till slightly thickened, and cocoa powder and sugar has dissolved. Be sure not to bring the mixture to a boil. Bringing the cream mixture to a boil will cause the cream to break making the fudgesicles gritty. Pour mixture over chocolate chips and let sit 3-5 minutes. Stir mixture till chips have completely melted. Let cool for 10 minutes. Add almond extract and mix. Pour mixture into popsicle molds. Freeze for a minimum of 4 hours. When ready to eat, briefly pour warm water over popsicle molds to loosen. Enjoy!