Mocha Pops Recipes

MAPLE MOCHA POPS

Steps:

• In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved. , Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

MOCHA POPS

Steps:

• Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

5-MINUTE MOCHA POTS

Steps:

• Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
• Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
• Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.

COLD BREW MOCHA POPS

Steps:

• In a measuring cup, combine ¾ cup half & half and 3 tablespoons sugar. Stir until sugar dissolves.
• Divide among ten 3-ounce popsicle molds. Add 8 chocolate chips to each vessel, top with lid and secure with popsicle sticks, or follow freezing instructions.
• Freeze until firm, 2 hours or up to overnight.
• Combine cold brew and remaining 2 tablespoons sugar. Stir to dissolve.
• Add remaining 2 tablespoons half & half and stir.
• Remove popsicle mold from freezer and divide coffee mixture among vessels.
• Return to freezer and freeze until set, an additional 4 hours or overnight. Serve.