Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops
The Mexican flavoring comes from the addition of cinnamon and orange liqueur. You may eliminate these ingredients or substitute a flavored extract for the liqueur. Either way, these make a terrific summer dessert.
2/3 cup sugar
1/4 cup cocoa powder*
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons cinnamon
3 cups milk
3 ounces semisweet chocolate, chopped fine*
1 tablespoon orange liqueur or 1-1/2 teaspoons almond or vanilla extract
Combine first five ingredients in medium saucepan. Place pan on medium- to medium-high heat; whisk in milk until smooth. Cook, stirring almost constantly, until mixture thickens, about 10 minutes. Cook 1 minute longer, then stir in chocolate and liqueur. Pour into molds; freeze 4 hours or overnight.
*We used Valrhona and Scharfenberger brands of chocolate, which are sold at gourmet shops and whole-foods markets.