Makes 8 popsicles
Paleta comes from the Spanish word “palo,’’ meaning stick. You need a popsicle mold to make these. Use arrowroot powder, available at specialty markets, if you want a smoother consistency, though it’s not necessary. Ancho chili powder is available at Mexican markets and specialty stores such as Christina’s (1255 Cambridge St., Cambridge, 617-492-7021). Add an extra 1/4 teaspoon if you like spice. If ancho is unavailable, use another chili powder.
|3 1/2||cups half-and-half|
|3/4||cup grated 55 percent dark chocolate|
|1 1/4||teaspoons ground cinnamon|
|1/4||teaspoon ground nutmeg|
|1/2||teaspoon ancho chili powder|
|Pinch of salt|
|1||teaspoon arrowroot powder mixed with 2 tablespoons half-and-half (optional)|
1. In a small saucepan over medium heat, combine the half-and-half and sugar. Cook, stirring, until the sugar dissolves. Bring to a boil.
2. Turn off the heat and stir in the chocolate. Add the cinnamon, nutmeg, chili powder, and salt.
3. If using the arrowroot powder and half-and-half, stir into the chocolate mixture.
4. Transfer the mixture to a large bowl. Chill for 30 minutes.
5. Divide among the molds. Freeze for at least 2 hours or for as long as 2 days. Before unmolding the popsicles, run quickly under warm water.
Luke Pyenson. Adapted from Locopops.