Chocolate Ice Pops

 From 'Tu Casa Mi Casa' by Enrique Olvera
Chocolate Ice Pops A cooling treat, ice pops can be made with a range of flavours and are very common in the plazas of Mexico. The rich Mexican chocolate is a decadent ingredient that feels fresh and bright when frozen.

  1. Bloom the gelatine by placing the sheets in enough ice water to cover them and let them rest for about 5 minutes, until they become completely flexible. Drain.
  2. In a saucepan, bring the cream and milk to a boil. Add the bloomed gelatine and whisk constantly, until the gelatine is dissolved; then remove the saucepan from the heat.
  3. Add the chocolate and whisk until incorporated.
  4. Let cool to room temperature.
  5. Pour the mixture into an ice lolly mould, add sticks, and freeze for around 2-3 hours, until completely frozen.
  6. Remove from the moulds and serve.
    1. You can keep the ice pops frozen for up to 1 month, as long as they are in an airtight container or bag.