These are a coffee and chocolate flavored creamy popsicle with a chocolate shell, cookie crumbs, and cacao nibs!
1–1/2 cups (360 gm) milk
1–1/2 cups (360 gm) heavy whipping cream
2–1/2 tablespoons espresso powder
3/4 cup (180 gm) simple syrup (see notes)
1 teaspoon vanilla extract
1 cup dark chocolate chips
¼ cup coconut oil, solid
Chocolate cookies crumbs or cacao nibs
Combine the milk and heavy whipping cream in a bowl with a spout. Add the espresso powder and stir to combine. Allow the espresso powder to dissolve, about 5-10 minutes, whisking frequently to incorporate the powder. Stir in the simple syrup and vanilla extract.
Pour the mixture into your popsicle molds and allow to freeze per the manufacturer’s instructions. You can make bigger or smaller pops than what I made, but keep in mind that your yield may differ.
Once frozen, make your magic shell topping. Combine the chocolate chips and coconut oil and microwave in a bowl in 20 second intervals, whisking afterwards until the chips have melted. Allow to cool for 5 minutes while you remove the pops from the forms. I like the dip to plastic forms in a cup of hot water for 15 seconds and then place the pops on a cold cookie sheet lined with plastic wrap. Pour the magic shell topping into a glass just wide enough to fit the popsicles and dip each popsicle in quickly. Sprinkle with cookie crumbs or cacao nibs if desired. Freeze until you’re ready to enjoy!
You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.