Name: Chocolate Paletas
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1½ cups whole milk, divided; 8 ounces milk chocolate, chopped fine; ⅓ cup (2⅓ ounces/66 grams) sugar; Pinch table salt

Why This Recipe Works

Paletas, Mexico’s ubiquitous ice pops, are made from simple ingredients, take minutes of work, and are endlessly customizable. To make our chocolate version super-smooth and creamy, we start by melting milk chocolate and sugar (enough to not only enhance the sweetness of the chocolate but also ensure that the frozen pop is solid but biteable) in a small portion of milk and whisking until it’s completely emulsified and smooth before adding the rest of the milk. Starting with only a small amount of liquid means the whisk encounters enough physical resistance to easily force the ingredients to combine into a thick, uniform paste. Then we divide the mixture into molds and freeze the pops until they’re solid.

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Before You Begin

This recipe was developed using 3-ounce ice pop molds. If desired, sprinkle finely chopped pistachios over the frozen paletas, pressing lightly to adhere, before serving.

Instructions

Heat ½ cup whole milk, 8 ounces finely chopped milk chocolate, ⅓ cup (2⅓ ounces) sugar, and pinch table salt in small saucepan over low heat, whisking constantly, until mixture is smooth, about 4 minutes. Remove from heat and let cool slightly.

Microwave remaining 1 cup milk until hot but not boiling, about 90 seconds. Whisking constantly, slowly add hot milk to chocolate mixture and continue to whisk until smooth.

Divide mixture evenly among six 3-ounce molds. Insert ice pop stick in center of each mold; cover; and freeze until firm, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 3 seconds, if using metal mold or 30 seconds, if using plastic mold, to thaw.