Celebrate the USA in the Olympics with these delightful homemade chocolate bourbon popsicles. Made from a rich, creamy melted chocolate mixture and infused with Kentucky bourbon, these frozen treats are finished with a drizzle of melted chocolate and topped with patriotic sprinkles. You can easily enjoy these popsicles without the bourbon for a non-alcoholic version.
8 ounces high high-quality dark chocolate
1 ½ cups whole milk
½ cup cream plus 2 tablespoons, divided
¼ cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
Pinch kosher salt
2 tablespoons good-quality bourbon, optional
2 teaspoons corn syrup
Decorative sprinkles, optional
Finely chop up 6 ounces of the chocolate and place in a blender. Place a pan on the stove over medium heat and add the milk, ½ cup cream, sugar, and cocoa. Bring to a light simmer, remove from heat, and immediately pour over chocolate in the blender. Add the vanilla, salt, and bourbon (optional) and allow to sit for 3-5 minutes to soften the chocolate. Turn the blender on and blend until chocolate mixture is smooth. Let the blender sit for a few minutes so any foam on the surface can dissipate.
Pour into eight 3-ounce ice pop molds or paper cups. Reserve any extra liquid and store it in the refrigerator to make more pops. Freeze the pops for about 1 hour before inserting wooden sticks, then freeze for 24 hours.
Line a sheet tray with parchment and place it in the freezer. Remove the pops from the molds and place them on the parchment-lined sheet tray. Freeze for 1 hour. Use the molds to make pops with any extra chocolate mixture, following the steps prior.
Add the remaining 2 ounces of chopped chocolate, 2 teaspoons corn syrup, and 2 tablespoons cream in a microwave-safe measuring cup. Microwave on low in 30-second intervals until just starting to melt. Whisk until the chocolate melts and the mixture is fluid. Remove the sheet tray with the pops from the freezer and drizzle with the chocolate. Immediately sprinkle with decorative sprinkles (if using) and freeze the pops again for 30 minutes. Do this step quickly since the chocolate sets when it contacts the cold pops.
Serve or bag the pops in small individual bags and return to the freezer to save for later. Follow the directions again to make any more pops with the left-over liquid. Makes 8-12 pops.
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