1 c Heavy cream
2 c Whole milk
1 Mexican cinnamon stick (3")
1 pn Salt
8 oz Chocolate de mesa; coarsely
-chopped
3/4 c Toasted almonds; coarsely
-chopped (optional)
In Mexico, chocolate is mainly used to prepare hot chocolate, so when
you hear people say "Mexican chocolate," or chocolate de mesa, they
usually mean chocolate made for this purpose. It's grainy because
it's basically toasted ground cocoa mixed with sugar, cinnamon, and
sometimes vanilla, almonds, or both.
Put the cream, milk, cinnamon, and salt in a saucepan over medium
heat. Bring to a simmer, then lower the heat and simmer for 5
minutes. Add 4 oz of the chocolate and stir until dissolved. Let cool
over an ice bath, stirring occasionally. Strain through a fine-mesh
sieve and chill completely.
Mix the remaining 4 oz of chocolate with the almonds.
Divide the cream mixture among the molds, leaving enough room for the
almond mixture. If using conventional molds, don't snap on the lids
yet. Freeze until the mixture has a slushy consistency, 30 minutes.
(This will keep the almond and chocolate mixture from sinking to the
bottom.)
Drop the almond mixture into the ice pops, dividing it evenly among
the molds. If the pieces float, push them down with a small spoon or
ice pop stick.
If using conventional molds, snap on the lid, and freeze until solid,
3 to 4 hours. If using glasses or other unconventional molds, freeze
until the pops are beginning to set (45 minutes to 1 hour), then
insert the sticks and freeze until solid, 3 to 4 hours.
If using an instant ice pop maker, gently fold the chocolate and
almonds into the cream mixture prior to filling the molds and follow
the manufacturer's instructions.
