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.
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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