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Categories:Viewed: 5 - Published at: 4 years ago
Ingredients
- 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
- 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, chopped
- 3 Tbsp. unsweetened cocoa powder, divided
- 1 Tbsp. powdered sugar
- 1 Tbsp. ancho chile pepper powder
Method
- Melt chocolates in top of double boiler or large bowl placed over saucepan of boiling water, stirring frequently.
- Sift 2 Tbsp.
- cocoa powder, sugar and chile powder over chocolate; stir until thickened.
- Spoon 1 Tbsp.
- chocolate mixture into each of 32 cavities in ice cube trays sprayed with cooking spray.
- Cover trays tightly with heavy-duty foil; insert wooden pop stick into center of each cavity.
- Refrigerate 4 hours or until firm.
- Unmold.
- Dust pops with remaining cocoa powder just before serving.
