Creamy Mocha Ice Pops

1. 1

   Line a sieve with cheesecloth.

2. 2

   Put the chocolate in a heatproof bowl.

3. 3

   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.

4. 4

   Simmer over low heat for 4 minutes, stirring.

5. 5

   Strain the coffee over the chocolate; whisk until melted.

6. 6

   Let cool, then refrigerate for at least 2 hours or overnight.

7. 7

   In a medium bowl, using a hand mixer, beat the cream with the remaining sugar at medium speed until soft peaks form.

8. 8

   Whisk the chilled mocha mixture until smooth, then fold in the whipped cream.

9. 9

   Pour the mocha mixture into the ice pop molds and freeze for at least 4 hours.

10. 10

    If using hazelnuts, press the frozen ice pops into the chopped nuts and return to the freezer for at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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