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You had us at espresso… These gooey, fudgey treats are the perfect way to cool off while still getting your espresso fix during the hot summer months. Feel like a kid again as you work your way through this classic dessert with an adult twist! You could sub out the hazelnuts for almonds, pistachios, or almost any other nut…we just happen to love the combination of hazelnut and coffee.
Hazelnut Espresso Fudgesicles
- 2 cups milk
- 1/2 cup white sugar
- 1 1/2 tbsp. corn starch
- 1 1/2 tbsp. flour
- 3 tbsp. cocoa powder
- 3 tbsp. instant espresso powder
- 1/3 cup chocolate chips (milk, dark, or semisweet)
- 1 tbsp. butter (melted or softened, unsalted)
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1/2 cup roasted chopped hazelnuts
Melt chocolate chips in a saucepan over low heat, stirring occasionally. In a separate bowl, combine sugar, flour, corn starch, cocoa powder and espresso powder. Once chocolate chips are melted, add this mixture to the saucepan and increase to medium heat. Slowly add milk, whisking to combine all ingredients. Cook for 5-10 minutes until mixture becomes thicker. This should take between 5-10 minutes. Remove from heat and add butter, vanilla extract, salt, and hazelnuts. Allow your mixture to cool off a little before pouring into popsicle moulds. Place popsicle moulds in the freezer overnight.
The final step: remove fully frozen popsicles from the freezer and dig in! (You may need to pour hot water over the moulds to help get the finished fudgesicles out). The finished product will be creamy, dreamy, and the perfect combination for chocolate and coffee lovers alike.