Oregon’s weather taunts us with quick bursts of hot steamy weather, which lasts all of about two days before returning to the normal conditions of gray and drizzly.
I try to make the most of these sunny bursts by declaring popsicles for dinner. A proper popsicle menu consists of an appetizer, main, and dessert course- at least!
This popsicle recipe is the dessert course entry from our popsicle dinner night: smoky spicy BBQ Chocolate. I started with a fudgesicle recipe from the Scharffenberger recipe book / chocolate bible, the Essence of Chocolate and gussied it up with chipotle, orange, and a touch of smoked sugar. The flavor combination is a winner- alluring, sultry, warm yet cold.
And homemade fudgesicles- how great is that to find in your freezer!
BBQ Chocolate Popsicles
- unsweetened cocoa powder: heaping 3/4 cup
- granulated sugar: 2/3 cup (I used 1/3 cup smoked sugar, 1/3 cup normal sugar. If you don’t have smoked sugar, add a 1/4 tsp liquid smoke)
- salt: 1/2 tsp
- whole milk: 1 1/3 cup
- half and half: 2/3 cup
- chipotle powder: 1/2 tsp or to taste
- orange oil: 2-3 drops
- maple syrup or agave syrup
- water
Note: recipe written for 4 cups in volume. This is easily adjustable by adding more of less liquid.
In a microwavable bowl, combine the cocoa powder, sugar, salt and enough water to make this a stirable chocolate sludge. Heat in the microwave till the chocolate sludge is too warm to the touch. I like to heat-stir in 30-40 second bouts.
Scrape the chocolate sludge into a blender, and add the milk, half and half, chipotle powder, orange oil and enough water to bring the blender liquid contents to 4 cups (4 cups is the volume held by my popsicle mold. Adjust this volume to fit your molds by adding more or less water). Whirl in the blender till combined.
Sample your popsicle mix and sweeten to taste with the liquid sweetener of your choice: maple syrup or agave syrup. You’ll want to add enough sweetener to make it taste just one step too sweet. Whirl the blender again to combine. Remember that cold desserts like ice cream and popsicles will taste less sweet frozen than they do at room temperature. This is why you’ll want to oversweeten it as you are tasting it non-frozen.
Pour the blender mix into your popsicle molds, adjust your sticks, and meditate on remaining patient while this slowly freezes.
14 Comments
I almost wish you had printer friendly printing options. Oh well, it’s not my color ink I’m about to use up.
Maybe we’ll add that to our to do list! I we can find a plugin that will enable that.
I usually just copy and paste text into a word document.–McAuliflower
Wow…love the flavor on these. They’re WAY better than my popsicles!
What popsicle mold do you use? I’m looking for a new one.
I made this mold from a portland company’s big ice cube tray for freezing stock in measured amounts. I’ll look up the details on the parts this weekend. It’s waaaay better and cheaper than the molds I found in the stores.
–McAuliflower
I just found your food blog, and this recipe looks absolutely fantastic. I’ve never seen Popsicles made like this–I’ll certainly try it!
This is my first visit to your blog and I simply love it. It is a lovely bright and “open” site and very informative. Thank you.I will be back!!!
So, Joc, are you gonna make these for the CookOff? ;=)
Debb
Looks delightful especially in the summer. I love popsicles but I have never made them. They sure do look great.
Sharona May
I have never thought of that combination…reminds me of the Dagoba chocolates with the peppers in it…
Wow, the flavors in these..cool combo;-)
[...] at Brownie Points, they’re making BBQ chocolate pops from the Essence of [...]
I like the sound and look of this. I shall mark this on my to do list.
Awesome, I’ve never seen anything like this.
[...] at Brownie Points, they’re making BBQ chocolate pops from the Essence of [...]
[...] yea: finally posted the recipe here. [...]
