It was so hot yesterday that I had to make hot cocoa. What? Yes, I made some hot cocoa, froze it, and then had one for dessert. Actually, I ate 3 of them. It was like eating a fudgesicle with some important differences. This is what goes into a fudgesicle: Nonfat Milk, Sugar, Corn Syrup Solids, Cocoa (Processed with Alkali) (Adds a Trivial Amount of Fat), Modified Food Starch, Soy Protein Isolate, Microcrystalline Cellulose, Mono and Diglycerides (Adds a Trivial Amount of Fat), Cellulose Gum, Guar Gum, Polysorbate 65 & Polysorbate 80, Carrageenan, Salt, Natural Flavor and Artificial Flavor.
This is what went into my yummy dessert:
Dark Chocolate Hot cocoa
2 cups whole milk
1 cup heavy cream
5 oz bittersweet chocolate, chopped (about 1 cup)
2 tablespoons light brown sugar
¼ teaspoon freshly grated nutmeg
Warm milk and cream in a medium saucepan over medium-low heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.
Hot-Cocoa Ice Pops: Follow directions for hot cocoa. Let it cool slightly. Divide mixture evenly among ice-pop molds, seal with tops, insert sticks, and freeze until set, at least 6 hours. Remove from molds. Serve immediately. Ice pops can be frozen for up to 2 weeks.