INGREDIENTS
6 ounces bittersweet chocolate, very finely chopped
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, or more or less to taste
2 cups half-and-half
DIRECTIONS
1. To make the chocolate pops, place the chocolate, sugar, cinnamon, and cayenne in a heatproof bowl.
In a small saucepan over medium heat, bring the half-and-half to a gentle simmer.
Pour the half-and-half over the chocolate and whisk until the chocolate melts and the mixture is well combined.
2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
3. To unmold the chocolate pops, run hot water over the outsides of the molds for a few seconds, being careful not to let it splash over the top of the pops, then gently tug on the sticks, according to Leites Culinaria.com.
BBN/SK/AD