Melt chocolates in top of double boiler or large bowl placed over saucepan of boiling water, stirring frequently. Sift 2 Tbsp. cocoa powder, sugar and chile powder over chocolate; stir until thickened.
Spoon 1 Tbsp. chocolate mixture into each of 32 cavities in ice cube trays sprayed with cooking spray. Cover trays tightly with heavy-duty foil; insert wooden pop stick into center of each cavity. Refrigerate 4 hours or until firm.
Unmold. Dust pops with remaining cocoa powder just before serving.
The individual chocolate pops have built-in portion control so you can easily keep tabs on what you are eating and enjoy a serving on occasion.
Swirl pop into mug of warm milk or coffee for a spicy-hot beverage.
How to Store
Wrap each pop with a small piece of parchment paper; store in covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 pops each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.