Frozen hot chocolate sounds like an oxymoron, but any of our three hot cocoa recipes make amazing ice pops.
Source: Martha Stewart Living, February 2011
Prep Time 10 minutes
Total Time Up to overnight
Yield Makes 14
<a href="/recipe/dark-chocolate-hot-cocoa">Dark Chocolate Hot Cocoa</a>, <a href="/recipe/milk-chocolate-and-peanut-butter-hot-cocoa">Milk Chocolate and Peanut Butter Hot Cocoa</a>, or <a href="/recipe/white-chocolate-hot-cocoa-with-coconut-and-rum">White
Follow directions for hot cocoa. Let cool slightly. Divide mixture evenly among fourteen 2 1/2-ounce ice-pop molds (organize.com), seal with tops, insert sticks, and freeze until set, at least 6 hours (preferably overnight). Remove from molds. Serve immediately.