These are the most rich, decadent and chocolatey popsicles I ever did make! Chocolate Cinnamon Popsicles, it’s about to get epic you guys!
I don’t even know where to begin but then again, these popsicles are incredibly easy to make! Seriously, you just need one bowl, mix it all up, spoon into your popsicle moulds, freeze then enjoy! Yes the only down side is having to wait for the popsicles to freeze but I recommend making them the night before and letting them freeze overnight. That way you won’t have to wait because we all know that we ain’t got no time to wait for delicious popsicles to freeze haha!
These are so rich because I used Organic Times Cocoa Powder and it’s Dutch processed cocoa powder and it’s amazing!! You can also just use regular cocoa or cacao powder and they will be fabulous! You then dip the ready popsicles into a melted combo of dark chocolate and vanilla (infused chocolate with real vanilla bean pod seeds, eeekk!) but if that’s too much chocolate for you, the popsicles alone are fantastic!!
You can see that I also used condensed coconut cream for dairy free purposes and they make for a great vegan dessert! You can also use regular condensed milk if you’re not too concerned about the dairy but I haven’t made these popsicles with regular condensed milk but I don’t see why it wouldn’t work. They will just be more sweet and decadent!
I rushed this shoot because the popsicles were melting quickly, I don’t really help myself by making popsicles in the depth of winter but hey, you gotta do what you gotta do hahaha!! I love ice-creams all year-round so I find this very acceptable. I like to call these winter popsicles because of the classic heart warming flavour combination of chocolate and cinnamon, perfect for winter right?! Hope you enjoy these yummy chocolate cinnamon pops! Be sure to gobble them up quickly, they melt fast!
- In a mixing bowl, combine sugar, cocoa and cinnamon.
- Gradually whisk through milk.
- Stir through vanilla.
- Pour in condensed cream, whisk until well combined and smooth.
- Pour mixture into a 6-hole popsicle mold, filling them up to the top.
- Place molds in freezer, freeze until completely solid, approx. 4-6 hours or overnight.
- In a double boiler, add chocolate drops and srape the seeds from the vanilla pod into the chocolate. Melt over a low-medium heat until completely melted and smooth. Remove from heat and set aside.
- To remove popsicles, run each mold under running warm water for a few seconds at a time until the popsicle slowly and gently releases from the old.
- Dip the tops of the popsicles into the melted vanilla chocolate and place on a baking tray. Repeat with remaining popsicles.
- Serve and enjoy!
*I found my condensed coconut cream from my supermarket in the Asian grocers aisle. You may also find it at your local health food store. You can also use regular condensed milk but I haven’t tried it with this particular recipe.