Bittersweet Chocolate-Bourbon Pops
Dark chocolate and bourbon make for a truly decadent frozen treat. Since the bourbon doesn't get cooked, it's worth splurging on the high-end stuff.
Ingredients
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1/2 cup granulated sugar
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3-1/2 ounces bittersweet chocolate (70% to 72%), chopped
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2 tablespoons Dutch-processed cocoa powder
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1/8 teaspoon table salt
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2 tablespoons good-quality bourbon (like Knob Creek)
Directions
1.
Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.
2.
Stir in the bourbon and divide the mixture among eight 3-ounce pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Make Ahead:
The pops can be frozen for up to 3 days.
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