Spicy Mexican Chocolate Paletas
By Zoku
Images
Serves
Makes 6 pops
Ingredients
- ¼ cup pine nuts, roasted
- 1 Mexican Chocolate disc (recommend Ibarra or Abuelita Chocolate)
- 1 cup water
- 1 cup half & half
- 4 tablespoons condensed milk
- 1 teaspoon chile powder
- Simple syrup or agave nectar
Procedure
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!
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!
Spicy Mexican Chocolate Paletas
By Zoku
Serves
Makes 6 pops
Ingredients
- ¼ cup pine nuts, roasted
- 1 Mexican Chocolate disc (recommend Ibarra or Abuelita Chocolate)
- 1 cup water
- 1 cup half & half
- 4 tablespoons condensed milk
- 1 teaspoon chile powder
- Simple syrup or agave nectar
Procedure
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!
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!