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Mocha Ice Pops
Total:
4 hr 55 min
Active:
25 min
Yield:
6 ice pops
Level:
Easy
Total:
4 hr 55 min
Active:
25 min
Yield:
6 ice pops
Level:
Easy

Ingredients

  • 2 1/2 ounces quality dark chocolate, finely chopped
  • 1/2 cup ground medium-roast coffee 
  • 1/2 cup sugar 
  • 1 cup heavy cream 

Directions

Special equipment: 6 ice pop molds

Line a fine-mesh strainer with cheesecloth. Put the chocolate in a heat-resistant bowl and set aside.

Combine the coffee, sugar and 1 3/4 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, and simmer for 4 minutes, stirring constantly. Strain over the chocolate and let sit for 2 minutes before whisking until the chocolate is melted. Let cool at room temperature, then refrigerate for at least 30 minutes or up to overnight.

With a whisk, whip the cream in a medium bowl until it holds soft peaks. Remove the chocolate mixture from the refrigerator and slowly pour into the cream; whisk until smooth.

Pour into 6 ice pop molds and freeze for at least 4 hours.

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