Mexican Chocolate Fudge Pops
Recipe: #12871
June 27, 2014
"A spicy little fudge pop that's good for you! From Prevention Magazine. Time does not include freezing time."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (77.1 g)
- Calories 117.6
- Total Fat - 3.9 g
- Saturated Fat - 1.6 g
- Cholesterol - 6 mg
- Sodium - 111.8 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 1.1 g
- Sugars - 15 g
- Protein - 2.7 g
- Calcium - 66.5 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Whisk milk, agave, cocoa, vanilla extract, cinnamon, nutmeg, cayenne, and sea salt in small, heavy-bottomed saucepan. Bring to a simmer over medium heat. Add chocolate and whisk until completely melted.
Step 2
Remove from heat, strain, and divide among 9 ice-pop molds (3 oz each).
Step 3
Freeze until solid, at least 6 hours, before serving.
Tips
- Ice-pop molds
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use high-quality semisweet chocolate for the best flavor.
- Agave nectar is a natural sweetener that can be found in most grocery stores.
- Substitute almond milk for 2% milk for a dairy-free option. Almond milk is a healthier alternative to cow's milk, as it is lower in calories and fat, and higher in vitamins and minerals.
- Substitute coconut sugar for agave nectar for a lower glycemic index. Coconut sugar is a natural sweetener that contains fiber, vitamins, and minerals, and has a lower glycemic index than agave nectar, making it a healthier choice.
Coconut Chocolate Fudge Pops Replace the 2% milk with 2 cups of coconut milk. Increase the cinnamon to 1 1/2 teaspoons and omit the nutmeg and cayenne. Add 1/2 cup of shredded coconut to the saucepan with the chocolate and stir until melted.
Coconut Almond Fudge Pops Replace the 2% milk with 2 cups of coconut milk. Increase the cinnamon to 1 1/2 teaspoons and omit the nutmeg and cayenne. Add 1/2 cup of shredded coconut and 1/4 cup of chopped almonds to the saucepan with the chocolate and stir until melted.
Grilled Corn with Cotija Cheese and Lime - This Mexican-style grilled corn on the cob is a great side to the Mexican Chocolate Fudge Pops. The salty Cotija cheese and zesty lime juice provide a delicious contrast to the sweetness of the pops.
Mexican Street Tacos - These tacos are a great accompaniment to the Mexican Chocolate Fudge Pops. The tacos are filled with a variety of meats, vegetables, and spices and topped with a creamy sauce. The combination of flavors will complement the sweetness of the pops and add a savory element to the meal.
FAQ
Q: What type of chocolate should I use?
A: For this recipe, you should use semisweet chocolate, chopped into small pieces.
Q: How do I store the chocolate?
A: Store the chocolate in an airtight container at a cool room temperature. Keep it away from direct sunlight and heat.
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Fun facts:
The agave nectar used in this recipe is a natural sweetener derived from the agave plant, which is native to Mexico. In fact, it was used by the Aztecs to sweeten their food and drinks.
Mexican Chocolate Fudge Pops were made popular by celebrity chef and TV personality, Martha Stewart. She featured the recipe in her show, "Martha Bakes", and also included it in her book, "Martha Stewart's Baking Handbook".