Hot Cocoa Ice Pops Recipes

Steps:

• Follow directions for hot cocoa. Let cool slightly. Divide mixture evenly among fourteen 2 1/2-ounce ice-pop molds, seal with tops, insert sticks, and freeze until set, at least 6 hours (preferably overnight). Remove from molds. Serve immediately.

Steps:

• Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
• Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces and the cocoa nibs.
• Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Steps:

• In a small saucepan, whisk together chocolate, milk, cocoa and sugar over medium heat until chocolate is melted and sugar is dissolved, about 5 minutes. Let cool to room temperature.
• Use a liquid measure or small pitcher to pour chocolate mixture evenly among two ice cube trays. Freeze, uncovered, at least 4 hours and up to 3 days. Transfer to zip-top bags and store up to 3 weeks.