My friend Marty Appel sent me a copy of the latest Fine Cooking eLetter with an easy adults-only treat: Bittersweet Chocolate-Bourbon Pops. What could be better on a hot day? Of course, you can always make these Popsicles without the Bourbon.Bittersweet Chocolate Bourbon Popsicles
1/2 cup granulated sugar
3-1/2 oz. bittersweet chocolate (70% - 72%), chopped
2 Tbs. Dutch-processed cocoa powder
1/8 tsp. table salt
2 Tbs. good-quality bourbon (like Knob Creek)
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.
Stir in the bourbon and divide the mixture among eight 3-oz. 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.
3 comments:
You know if it has Bourbon in it, one of the Appels will send it to you.
Bourbon Balls, YES! Bourbon Popsicles; interesting...
How do you come up with these unusual chocolate concoctions? You should have a contest for the most unusual chocolate recipe especially since, August is National Brownies at Brunch Month or just plain 'ol Brownie Month!!! I hope I get to do a post about it. Lots of food celebrations going on in the month of August!. Bourbon Brownies anyone?
Louise, hope you do get to do a blog for brownies. August is National Brownie month? Oh, good, I can do a round-up any day of the month!
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