Mexican Chocolate-Ancho Paletas

1. 1

   Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes.

2. 2

   Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.

3. 3

   Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well.

4. 4

   Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each ice pop and insert a cinnamon stick.

5. 5

   Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.