Valentine’s Day has always been a big deal in our house – presents, sweet treats and a special meal. And cards of course – hand made from the time the kids were old enough to wield a crayon.
This year was no exception – we skyped with Chelsea in the afternoon so that we could all open our gifts “together”. I went out for a very early dinner with the boys to River City Grille – a place that is heaven-sent for me as they love and accommodate Noah (and the feeling is mutual) and I get a grown-up, delicious meal that is not served on a divided plate. Win-win. I decided to go out this year so that Mike and I would both get a break from cooking/cleaning. But I made sure to have a special dessert waiting for everyone at home.
And here it is!
Dark Chocolate Hot Cocoa Ice Pops
adapted from Martha Stewart Living
In a medium saucepan combine:
2 c. whole milk
1 c. heavy cream
Warm over med-low heat.
5 oz. chopped good quality bittersweet chocolate (I used Ghiradelli)
Whisk till melted.
2 T. light brown sugar
Whisk till dissolved and keep over heat another 5 minutes, or till thick.
At this point you can refrigerate the mixture for a week or let it cool slightly and pour into molds. Remember to leave a little space at the top of the molds as the cocoa will expand when it freezes. I had some left over cocoa so I poured it into an ice cube tray, covered the tray with plastic wrap and stuck decorative toothpicks in them.
Freeze overnight or up to 2 weeks.