Bittersweet from the freezer

August 14, 2009|By Pittsburgh Post-Gazette

With the extra space in your freezer, fill it with food for those days that no one wants to cook.


(Tested by the Pittsburgh Post-Gazette)

1/2 cup granulated sugar
3-1/2 ounces bittersweet chocolate (70 percent to 72 percent), chopped
2 tablespoons Dutch processed cocoa powder
1/8 teaspoon table salt
2 tablespoons good-quality bourbon (such as 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-ounce 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. The pops can be frozen for up to 3 days.

Makes 8 pops.

- From "Fine Cooking," no. 100, August/September issue

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