Hazelnut Milk Triple Chocolate Popsicles
Hazelnut Milk Triple Chocolate Popsicles are a decadent blend of hazelnut milk, cocoa, dark and blond chocolate, dipped in praline and chocolate flakes.
Servings 8 -10 mini popsicles
Ingredients
Hazelnut milk:
- 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
Popsicles:
- 2 ½ cups hazelnut milk
- 250 grams dark chocolate 1 cup, use a good quality chocolate
- ¼ cup Rodelle Gourmet Cocoa or your favourite good quality, unsweetened dutch-processed cocoa
Chocolate shell:
- 200 grams chocolate I used Valrhona Dulcey
- 30 grams coconut oil
Garnish:
- praline grains
- chocolate flakes
Instructions
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.
Assembly:
- 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.
Notes
Prep time does not include freeze time. Freeze for at least 6 hours, or overnight for best results.