Even though Christmas is drawing closer and the weather is turning colder every day, I still crave ice cream. I know I should be baking cookies, pies, and gingerbread but instead I've been experimenting with other things.
This is the time of year that I indulge in Mexican hot chocolate, so I figured why not turn this treat into a different dessert? I decided to use Mexican chocolate and ancho chili powder for a new twist on the standard chocolate popsicle. These paletas are lightly spiced with cinnamon and dusted with extra chili powder for a supremely delicious treat that is full of seasonal flavor but still satisfies my need for ice cream.
Mexican Chocolate-Ancho Paletas
(printable recipe)
1 1/2 c heavy cream
1 1/2 c whole milk
5-6 oz. mexican chocolate, chopped
1 cinnamon stick
1 tsp. ancho chili powder
Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes. Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.
Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well. Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each popsicle and insert a cinnamon stick. Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.
this is similar to one of the first paletas i made for cold ones! and i make chocolate-ancho truffles every year for christmas gifts... they are so good together.
ReplyDeleteAwesome, great minds think alike!
ReplyDeletethis looks amazing. I am a huge fan of popsicles.
ReplyDeleteLooks delicious, mexico has some unique and tasty treats for all seasons. Casa Adelita makes them with very classy confectionery and very nutritive.
ReplyDelete