Spicy Chocolate Pops

• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, chopped
• 3 Tbsp. unsweetened cocoa powder, divided
• 1 Tbsp. powdered sugar
• 1 Tbsp. ancho chile pepper powder

1. Melt chocolates in top of double boiler or large bowl placed over saucepan of boiling water, stirring frequently.
2. Sift 2 Tbsp.
3. cocoa powder, sugar and chile powder over chocolate; stir until thickened.
4. Spoon 1 Tbsp.
5. chocolate mixture into each of 32 cavities in ice cube trays sprayed with cooking spray.
6. Cover trays tightly with heavy-duty foil; insert wooden pop stick into center of each cavity.
7. Refrigerate 4 hours or until firm.
8. Unmold.
9. Dust pops with remaining cocoa powder just before serving.

chocolate, s, cocoa, powdered sugar, ancho chile pepper powder

Taken from www.kraftrecipes.com/recipes/spicy-chocolate-pops-161942.aspx (may not work)