Bittersweet Chocolate-Bourbon Pops
Recipe from
Fine Cooking Magazine
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.
Servings:
Yields 8 pops
Ingredients
-
1/2 cupgranulated sugarsee savings
-
3-1/2 ouncesbittersweet chocolate (70% to 72%), choppedsee savings
-
2 tablespoonsDutch-processed cocoa powdersee savings
-
1/8 teaspoontable saltsee savings
-
2 tablespoonsgood-quality bourbon (like Knob Creek)see savings
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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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