Mocha Ice Pops

  • Level: Easy
  • Total: 4 hr 55 min
  • Active: 25 min
  • Yield: 6 ice pops
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2 1/2 ounces quality dark chocolate, finely chopped

1/2 cup ground medium-roast coffee 

1/2 cup sugar 

1 cup heavy cream 


Special equipment:
6 ice pop molds
  1. Line a fine-mesh strainer with cheesecloth. Put the chocolate in a heat-resistant bowl and set aside.
  2. 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.
  3. 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.
  4. Pour into 6 ice pop molds and freeze for at least 4 hours.