How to Make Paletas de Chocolate (Mexican Popsicles)
Inspired by Mexican hot chocolate, there’s definitely no mistaking these paletas de chocolate for ordinary fudge popsicles.
Mexican popsicles, or paletas, are bold in flavor, colorful, and absolutely delicious. Paleterías throughout Mexico use fresh fruits and other local (real) ingredients to make them, not “natural flavors.” I’ve tasted paletas that are sweet and creamy, sour and spicy, and everything in between! Paletas de agua are light, fruity, and super refreshing. Paletas de leche are milk-based, creamy, and indulgent, like these paletas de chocolate.
This recipe for Mexican chocolate milk popsicles is one of my all-time favorites. Fany Gerson’s chocolate popsicles serve as the inspiration, but I like to add a bit more sugar and a lot more cinnamon. I love the slightly gritty texture.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this chocolate popsicles recipe include:
- Mexican chocolate – This is what give the paletas their flavor and texture; you can read about my favorite brands in my post on Mexican Hot Chocolate
- Cinnamon – I use sticks and powder, but you can use one or the other
- Milk
- Heavy cream
- Sugar
I use the same ingredients to make my decadent Mexican chocolate ice cream, too.
STEP-BY-STEP INSTRUCTIONS
1. Prepare the chocolate mixture
- Add cream, milk, chocolate, sugar, and cinnamon to a saucepan over medium heat. Once mixture is hot and starts to boil, lower heat to low and simmer for 15 minutes to allow the cinnamon flavor to fully infuse. To prevent scorching, stir occasionally with a wooden spoon or spatula. Be sure to break up any large pieces of chocolate, too.
2. Strain and cool
- Allow mixture to cool and then strain through a fine-mesh sieve into a heat-proof bowl with a spout for easy pouring.
- Refrigerate until chilled or cool bowl with chocolate mixture over an ice bath (larger bowl with ice and water).
3. Prepare popsicles
- Pour mixture into popsicles molds (leave about 1/2 inch of space on top for expansion) and insert wooden sticks.
- PRO TIP: Covering the popsicles molds with foil before inserting wooden sticks helps keep them in place.
- Freeze for at least six hours or overnight.
4. Enjoy
- Unmold paletas by running hot water over the outside of the molds for a few seconds.
- Serve and enjoy immediately!
RECOMMENDED BY LOLA FOR THIS RECIPE
I’ve owned these popsicle molds for over 15 years and love their traditional shape. Before buying anything though, be sure to check out my post on How to Pick the Right Paleta Molds, where I share different options. VIEW PRODUCT
LOOKING FOR MORE INSPIRATION?
Be sure to check out my collection of paleta recipes! A few of my favorites include:
- Mango and Vanilla Yogurt Paletas
- Grape and Chia Protein Paletas
- Honeydew Mint Paletas
- Spicy Prickly Pear Mezcal Paletas
- Mango-Papaya Paletas with a Raspberry Twist
- Strawberry and Vanilla Cream Paletas with Chia
- Hibiscus Mango Paletas
- Triple Berry Fruit Paletas
If you’re a straight up chocolate lover, be sure to check out the following recipes: Mexican chocolate protein shake, chocolate flan, Mexican chocolate ice cream, chocolate haystacks with mini marshmallows, chocolate turtles with dulce de leche, and dark chocolate s’mores clusters.
BEST Paletas de Chocolate Recipe (Mexican Popsicles)
Equipment
- popsicle molds (or small paper cups)
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 1 large cinnamon stick broken into pieces
- 1/2 teaspoon ground cinnamon optional
- 8 ounces Mexican chocolate coarsely chopped
- 1/4 cup sugar or to taste
Instructions
- Prepare the chocolate mixture. Add cream, milk, chocolate, sugar, and cinnamon to a saucepan over medium heat. Once mixture is hot and starts to boil, lower heat to low and simmer for 15 minutes to allow the cinnamon flavor to fully infuse. Stir occasionally with a wooden spoon or spatula to prevent scorching the chocolate and break up any large pieces of chocolate until it is completely dissolved.
- Strain and cool. Allow mixture to cool and then strain through a fine-mesh sieve into a heat-proof bowl with a spout for easy pouring. Refrigerate until chilled or cool bowl with chocolate mixture over an ice bath (larger bowl with ice and water).
- Prepare popsicles. Pour mixture into popsicles molds (leave about 1/2 inch of space on top for expansion) and insert wooden sticks. PRO TIP: Covering the popsicles molds with foil before inserting wooden sticks helps keep them in place. Freeze for at least six hours or overnight.
- Enjoy. Unmold paletas by running hot water over the outside of the molds for a few seconds. Serve and enjoy immediately!
A Note from Lola
TO MAKE MEXICAN CHOCOLATE ICE CREAM
I use the same mixture to make my Mexican chocolate ice cream. The main difference is that for the ice cream, you would transfer the chilled mixture into an ice cream maker and churn it according to the manufacturer’s instructions. Then store it in an airtight container and chill it in the freezer for at least four hours before serving.FREEZING INSTRUCTIONS
Store popsicles in the coldest part of your freezer and enjoy within one month to avoid freezer burn.Nutrition
This recipe was originally published on June 20, 2016 and updated with step-by-step instructions and images on May 18, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I have always loved fudgesicles, and these look 10 times better! Your photos are beautiful, too! This looks like something I would see in a book. Can’t wait to try all of these paletas!
They ARE ten times better! They’re sort of like your chocolate chip cookies — they have all of the best flavors reminiscent of Mexico.
I’m planning to make these for the first time for a girls night I’m hosting on Wednesday! Love that I can make ahead of time!
Geeee, wish I was there! Yes, you can make them well in advance and keep them in the freezer until you need them. Have fun and tag me if you take a picture of your paletas!
Oh wow! with heavy cream and everything, gurrrrllll you know how to make a fudge pop!!
I honestly believe that it’s the heavy cream that gives these paletas their luscious texture.
I have to make these paletas once a week in the summer time because we eat them up as soon as they’re frozen!