Mexican Fudgesicle

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.

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.

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

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.

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.

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.)

Strain the mixture through the sieve into the pouring container.

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.

And there you have 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.