Mocha Ice Pops

Mocha Ice Pops
  • Yield: 6 servings
  • Ease of cooking: Easy
    Method of cooking: Freezing
  • Prep time: 4 hours 50 minutes
    Cooking time: 5 minutes


  • 2½ ounces quality dark chocolate, finely chopped
  • ½ cup ground medium-roast coffee
  • ½ cup sugar
  • 1 cup heavy cream


  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.
    Special equipment:
  1. 6 ice pop molds

Recipe courtesy of Gabriele Corcos and Debi Mazar