Creamy Mocha Ice Pops

By DreiFromBK

Ingredients

• 2 1/2 ounces dark chocolate, finely chopped
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup ground medium-roast coffee (3 ounces)
• 1 cup heavy cream
• Chopped toasted hazelnuts (optional)

Details

Servings 10
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

Line a sieve with cheesecloth. Put the chocolate in a heatproof bowl. In a medium saucepan, combine 1/2 cup of the sugar with the coffee and 
1 3/4 cups of water and bring to 
a boil. Simmer over low heat for 
4 minutes, stirring. Strain the coffee over the chocolate; whisk until melted. Let cool, then refrigerate for at least 
2 hours or overnight.

In a medium bowl, using 
a hand mixer, beat the cream with the remaining sugar at medium speed until soft peaks form. Whisk the chilled mocha mixture until smooth, then 
fold in the whipped cream. Pour the mocha mixture into the ice pop molds and freeze for at least 4 hours. If using hazelnuts, press the frozen 
ice pops into the chopped nuts and return to the freezer 
for at least 30 minutes before serving.