Spicy Mexican Chocolate Paleta

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Makes 6 Paletas/Pops

INGREDIENTS

  • ¼ cup pine nuts, roasted
  • 1 Mexican Chocolate disc (recommend Ibarra or Abuelita Chocolate)
  • 1 cup water
  • 1 cup half and half
  • 4 tablespoons condensed milk
  • 1 teaspoon chile powder

 

DIRECTIONS

Roasting Pine Nuts

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.

Chocolate Base

In a saucepan over low heat melt the chocolate in the water. Stir with a whisk to help chocolate melt evenly. Do not let it boil.

Assemble the Paletas

Mix ½ cup chocolate base, half and 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 paleta into some simple syrup or agave nectar and sprinkle with pine nuts. If you love pine nuts try adding them to the chocolate mixture (this is what we did) before freezing. The smokiness of the pine nuts with the chocolate and chile is delicioso!

Check out Zoku for more great pop recipes for summer!

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