Introduction: Mexican Fudgesicle

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About: Either nobody makes the stuff I want, or I can't find the stuff I want, or the stuff is too expensive. So, I decided to make the stuff I want. I created this profile to kind of keep track of the stuff I make. …

My apologies for the potentially insensitive use of "Mexican" in the title of this recipe. It is what the original recipe was called, so I kept the name because I'm not sure what else to call it. This is a spiced chocolate made into a fudgesicle.

As always, the recipe picture above is a 4x6 JPG. You can download it and print it on 4x6 photo paper to keep in your personal recipe box.

NOTE: This recipe was developed for a 10-cavity, 3-fl.-oz. capacity mold, like this one at Amazon. If your mold is a different size, you will have to adjust the recipe accordingly.

Supplies

For equipment, you will need:

  1. cutting board
  2. chopping knife
  3. a saucepan at least 2½ quarts in size
  4. a whisk safe to use in your kettle
  5. a stovetop
  6. A fine mesh sieve
  7. A container with a pour spout (I use a large glass measuring cup)
  8. a popsicle mold
  9. popsicle sticks
  10. a freezer

For ingredients, you will need:

  1. 2½ c. 2% milk
  2. ⅝ c. agave nectar
  3. 33 g unsweetened cocoa powder
  4. 1¼ t. vanilla extract
  5. ¼ t. ground cinnamon
  6. ¼ t. ground nutmeg
  7. ¼ t. ground Cayenne pepper
  8. 2 pinches sea salt
  9. 2½ oz. semisweet chocolate

*Do not use chocolate chips, as they are formulated to become gooey. You want as close to real chocolate as you can get. I used baking chocolate, but other confectionery chocolates (NOT coating) should work.

Step 1: Mise En Place

The only mise en place you need to do for this recipe is chop the chocolate.

Step 2: Fill the Saucepan

Into the saucepan, place all of the other ingredients, stirring with a whisk as you go. The powdered chocolate may form balls on the surface. Keep whisking; these will go away, particularly after you turn on the heat.

Step 3: Simmer

Turn your heat on to medium-low (3 on my gas stovetop). Cook the liquid until it begins to steam, whisking occasionally to keep everything stirred together but not too vigorously to cause air bubbles.

Step 4: Add the Chocolate

When the liquid starts to steam, add the chopped chocolate. Whisk continuously until all the chocolate is melted. Once melted, remove the saucepan from the stovetop.

(Sorry; I forgot to take a picture of this.)

Step 5: Strain

Strain the mixture through the sieve into the pouring container.

Step 6: Make 'sicles

Pour the liquid into the popsicle molds and allow it to cool to room temperature. Then, cover and add sticks. Freeze for at least 6 hours.

Step 7: Voilà!

And there you have it!

Step 8: Was It Worth It?

I've got to admit, this is too spicy for my tastes. Growing up in Wisconsin, the spiciest food I was exposed to was bratwurst. I seem to be more of a plain ol' fudgesicle kind of guy.