Hazelnut Milk Triple Chocolate Popsicles are a decadent blend of hazelnut milk, cocoa, dark and blond chocolate, dipped in praline and chocolate flakes.
I realize your mind has likely already turned to matters of fall, but we still have a few days of summer left. SOOO… I’m sharing what will likely be my last popsicle recipe for the season. Hazelnut Milk Triple Chocolate Popsicles!
They are what I refer to as transition pops – a rich, fudgy, decadent departure from the the fruity summer fare. They remind me of Ferrero Rocher, but frozen on a stick! YUMMMMM… Plus, they are mini – three inches to be exact – so having just one is certainly out of the question! 😏
These were so GOOD! Why, you ask? Well, let’s start with a generous addition of Rodelle Gourmet Cocoa. How about 70% dark couverture accompanied by homemade hazelnut milk, blond chocolate, praline and chocolate flakes? I even snuck in some frozen raspberries in a few. Sounds like a lot, but they work well together.
As mentioned, the taste reminded me a bit of a Ferrero Rocher; the ones I dipped in the praline, in particular. You want to use good quality cocoa and chocolate, as they are the main ingredients in these Hazelnut Milk Triple Chocolate Popsicles.
For the nut milk, I always try to use organic where I can. I also made a batch with cashew milk, another with coconut milk and another with a mixture of dairy cream and milk. They were all spectacular!
It won’t be long before the lawn is covered with jewel-toned leaves and cool, crisp air replaces the humidity and heat. I’ll be ready with my boots and sweaters, but for now, let’s soak up all that summer has left to offer and enjoy a few Hazelnut Milk Triple Chocolate Popsicles!
Hazelnut Milk Triple Chocolate Popsicles
- 1 cup hazelnuts
- 2 cups water plus additional 1-2 cups water for soaking the nuts, for blending
- 1 tablespoon agave nectar
- pinch of salt
- 2 1/2 cups hazelnut milk
- 250 grams dark chocolate 1 cup, use a good quality chocolate
- 1/4 cup Rodelle Gourmet Cocoa or your favourite good quality, unsweetened dutch-processed cocoa
- 200 grams chocolate I used Valrhona Dulcey
- 30 grams coconut oil
- praline grains
- chocolate flakes
To make the hazelnut milk:
Soak hazelnuts for at least 3-4 hours, or overnight for best results.
Discard water and rinse nuts thoroughly.
To a blender, add the nuts, fresh water, agave and salt.
Blend on high until combined and smooth. (approximately 2-3 minute).
Strain the mixture. I use a nut milk bag to do this, but cheesecloth placed over a strainer also works well.
Pour into a sealed container and store in the refrigerator. Best consumed within 2-3 days.
To make the popsicles:
Place chocolate in a medium bowl and place over pot of simmering water to melt. Remove from heat and set aside.
Pour the hazelnut milk into a saucepan, heat to a simmer over low heat. Whisk in the cocoa.
Remove from heat and pour the mixture through a strainer, into the bowl with the melted chocolate, while stirring with a whisk.
Stir until fully combined and smooth and allow to cool for a few minutes.
Fill popsicle molds and freeze overnight.
Unmold popsicles and dip in tempered chocolate (or magic shell), allowing excess chocolate to drip off, so that you get a thin coat.
Place on a chilled metal baking sheet pan, allow to set briefly, than return to freezer.
NOTESPrep time does not include freeze time. Freeze for at least 6 hours, or overnight for best results.
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