Spicy Mexican Chocolate Paletas


The Aztecs of ancient Mexico revered chocolate so much it was used as both food and currency. In Mexico today, chocolate can be found in large discs, and combines dark, bitter chocolate with sugar, cinnamon, and sometimes nuts. Combined with the creaminess of milk, Mexican chocolate will make an ice pop to win over anyone.

Makes 6 Paletas/Pops

¼ cup pine nuts, roasted
1 Mexican Chocolate disc (recommended Ibarra or Abuelita Chocolate)
1 cup water
1 cup half & half
4 tablespoons condensed milk
1 teaspoon chile powder
Simple syrup or agave nectar 

In a skillet over low heat, dry roast pine nuts. Remove from heat and allow to cool on a plate. In a mortar and pestle crush the pine nuts. Set aside.

In a saucepan over low heat melt the chocolate in the water. Stir with a whisk to help chocolate melt evenly. Do not let boil.

Mix ½ cup chocolate base, half & half, condensed milk, and chile powder until well combined.

Insert the sticks into the Zoku Quick Pop Maker; fill with the chocolate mixture until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

After removing the pops from the Zoku Quick Pop Maker, dip the tip of each pop into some simple syrup or agave nectar and sprinkle with pine nuts. If you love pine nuts try adding them to the chocolate mixture (that’s what we did) before freezing. The smokiness of the pine nuts with the chocolate and chile is soooo delicioso!

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