Chocolate Bourbon Popsicles

My friend Marty Appel sent me a copy of the latest Fine Cooking eLetter with an easy adults-only treat: Bittersweet Chocolate-Bourbon Pops. What could be better on a hot day? Of course, you can always make these Popsicles without the Bourbon.

Bittersweet Chocolate Bourbon Popsicles

1/2 cup granulated sugar
3-1/2 oz. bittersweet chocolate (70% - 72%), chopped
2 Tbs. Dutch-processed cocoa powder
1/8 tsp. table salt
2 Tbs. good-quality bourbon (like 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-oz. 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.