Choco-Chile Pops with Chipotle Spiced Nuts
Posted on August 02 2022
These spiced fudge pops are a grown-up twist on a nostalgic favorite—rich, creamy, and infused with the bold flavors of ancho and chipotle chiles. Sweetened condensed milk and coconut milk create a luscious texture, while cocoa and a hint of heat make the chocolate flavor shine. Optional chipotle-walnut sprinkles add a sweet-spicy crunch that makes them party-worthy. Perfect for summer gatherings or a spicy-sweet treat, these pops are next-level indulgence with a kick!
Choco-Chile Pops with Chipotle Spiced Nuts
Rated 5.0 stars by 1 users
Category
Dessert
Servings
Makes 10 pops
Prep Time
20 minutes
Cook Time
10 minutes
Calories
200
Author:
Curio Kitchen
These are the grown-up version of everyone's childhood favorite: fudge pops. They recapture the almost chewy texture of the original but are made with better chocolate and a hint of spice. The culinary adage what grows together goes together is true in this case — chocolate and chiles are great pals. Ancho’s rich, fruity flavor somehow makes chocolate taste more chocolaty, while chipotle’s smoke and heat add contrast and complement its richness.
The chipotle-walnut sprinkles are optional but they make the pops fancy enough for guests! The small amount of starch included helps to maintain a creamy texture.
Ingredients
- 1 can (14 ounces) coconut milk
- 1 cup plus 2 tablespoons sweetened condensed milk
- 6 tablespoons cocoa powder
- 1½ teaspoons tapioca starch or corn starch, optional
-
¼ teaspoon ground chipotle chile
- ½ cup sugar
-
¼ teaspoon sea salt, plus a pinch more
-
¼ teaspoon (heaped) ground chipotle chile
-
Small pinch ground cumin
- 1 tablespoon neutral oil
- 1½ cup walnuts
For the pops
For the spiced nuts
Directions
- Make the pops Working over the sink, break the ancho chile into large fragments, letting the seeds fall away. Put the fragments into a bowl and pour ½ cup boiling water over them. Let them soak for 10 minutes, drain thoroughly, and mince the softened chile very finely.
- Put the coconut milk cocoa powder, tapioca or corn starch (if using), and chipotle into a small saucepan set over medium-low heat. As the mixture warms, whisk it gently until smooth, and creamy. Shut off the heat, add the condensed milk and ancho, and gently whisk to combine.
- Pour the mixture into a pitcher or other spouted container. Set the molds on a small baking sheet (this makes moving them to the freezer much easier). Fill the molds, leaving about a ¼-inch head space, and transfer them to the freezer until they are ‘slushy,’ 40 minutes to an hour. Insert a stick into the center of each pop, then freeze solid, another 4 hours to overnight.
- Serve Working one pop at a time, remove them from the molds (dip the mold briefly in warm water or warm it with your hands). Serve as is or coated the spiced nuts.
- Make the spiced nuts Mix the sugar, spices, and ¼ teaspoon of the salt together in a small bowl. Line a cookie sheet with a piece of baking parchment. Set the spiced sugar and cookie sheet aside.
- Put the oil into a large, non-stick skillet set over medium-high heat. When the oil shimmers, add the walnuts and stir frequently until they are lightly toasted and aromatic, about 4 minutes. Be careful not to burn the nuts.
- Add ¼ cup of the sugar mixture to the pan, cook, stirring for 20 seconds. Add the remaining sugar and cook for another minute, stirring constantly. (The sugar should melt a bit but retain a sandy texture.) Scoop the nuts onto the prepared baking sheet and spread them out in a single layer to cool. Sprinkle with a pinch of salt. When the nuts are completely cool, chop them finely, then transfer to an airtight container and store at room temperature for up to 2 weeks.
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