FROZEN MOCHA POPS

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Coffee-lover or not, this creamy and silky Coffeehouse inspired Mocha pop is a must-try this fall.

Fall is here though I cannot seem to get rid of my ice cream and popsicle making frenzy. But, it is never too late to grab a mocha pop! Don't you think so?

I have been craving coffee and something chocolatey when the idea of making a mocha pop struck me. Making these could not have been easier, and the result was so delicious that I already made these several times. What's even better is that you can use the same recipe to make mocha ice cream. 
 

WHY SHOULD I MAKE THE FROZEN MOCHA POPS?

Rather than relying on the store-bought fudge pops, I prefer to make them at home with fresh ingredients because nothing can beat the taste of homemade delicacies. Right?

If you haven't made ice cream or popsicles at home before, I insist you should make these because of the following reasons:

Supremely delicious - You have to make it to, believe me, the mocha pops are far more delicious than the store-bought fudge pops or fudgesicles.

Easy to make - The process of making this mocha pop is not complicated. If you have all the ingredients in hand you can make it in under half an hour.

Customizable - I think the best part about making the mocha pops at home is that you can regulate the amount of sugar, chocolate, or coffee. 

Healthier - Homemade version is healthier than store-bought versions firstly because you are using fresh ingredients, and secondly, there are no preservatives, no additives, or artificial flavors. You can avoid using starch, gelatin, or corn syrup too.

Vegetarian - This is totally up to you. If you are a vegetarian, this recipe is great for you. If you are not, you may add egg yolks for a creamier texture.

ABOUT THE RECIPE

The mocha pops are rich, decadent, and bursting with the flavor of coffee and chocolates. It gets its rich flavor from instant coffee and semisweet chocolate chips and its creaminess from whipping cream, and half-and-half.

Brewing coffee is so time-consuming that for such quick treats, I always have a jar of instant coffee on hand. In my opinion, instant coffee does taste good. 
 

INGREDIENTS

Chocolate chips - The recipe calls for semisweet chocolate, but you could use milk or dark, based on your preference.

Coffee - I have used Instant coffee granules, you may use brewed coffee if you prefer.

Other ingredients - Whipping cream, half-and-half, salt, vanilla extract, and sugar

HOW TO MAKE IT?

Making the frozen mocha pops are simpler than you can imagine. Follow these steps to make the perfectly silky and luscious pops:

Bring the whipping cream, half-and-half, sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until the sugar and coffee dissolve. Cool down the mixture and refrigerate. 

Place the chocolate chips in a microwave-safe bowl and set to melt. Stir in between to make sure it does not burn.

Once the mixture is cold, take it out of the freezer and stir in the vanilla essence, a pinch of salt, and molten chocolate. With a hand or stand mixer, whip the mixture until very soft peaks form.

Pour the mocha mixture into the ice pop molds and freeze for at least 4-6 hours. 

Serve it straight away from the freezer, it is so creamy you don't have to let it soften.

VARIATIONS

You may use sweetened condensed milk for a smoother texture, in which case skip the sugar.

If you do not care much for a vegetarian version, you may use an egg custard as a base to which you can mix the chocolate and coffee mixture along with the whipping cream.

You may use nuts like hazelnuts, almonds, or pistachios for a nutty mocha pop.

HOW TO MAKE MOCHA ICE CREAM?

You may use the same recipe for making mocha ice cream but for a creamier texture I recommend using egg yolks. Here is what you need to do differently (I have highlighted the changes in bold):

Bring whipping cream, half-and-half, half the amount of sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

Beat together egg yolks and remaining sugar at high speed with an electric mixer until the mixture turns thick and pale. 

Add the egg mixture to the saucepan of cream slowly. Let the mixture thicken. Cool down the mixture and refrigerate. 

Place the chocolate chips in a microwave-safe bowl and set to melt. Stir in between to make sure it does not burn.

Once the mixture is cold, take it out of the freezer and stir in the vanilla essence, a pinch of salt, and molten chocolate. With a hand or stand mixer, whip the mixture until very soft peaks form.

Pour the mixture into a freezer-safe container, cover the surface of the mixture with a cellophane paper (to restrict the formation of ice crystals), and freeze for at least 8 hours before serving.

FREQUENTLY ASKED QUESTIONS

How can I make this vegan?

For the vegan version, you may use full-fat coconut milk and full-fat coconut cream instead of half-and-half and whipping cream. You may also use other plant-based milk products.

Can I use the same recipe for making mocha ice cream?

For making mocha ice cream, please check the instructions above.

Can I use the brewed coffee in this recipe?

Yes, you may use freshly brewed coffee instead of instant coffee granules. If using brewed coffee, use 1/4 cup of brewed coffee. The rest of the recipe will remain the same.

Can I reduce the amount of sugar?

Yes, you may reduce or increase the amount of sugar in this recipe. If you prefer the bitter-sweet taste of coffee and chocolate, use less sugar or skip the sugar altogether. However, if you like your pops sweeter (like me), use sugar.

What can I use as a substitute for sugar?

You may use agave nectar, coconut sugar, or even honey as a substitute for sugar. Please note that I am not sure if these substitutes are healthier than sugar.
 

SERVING INSTRUCTIONS

Take out from the freezer, unmold, and enjoy straight away. Remember that these pops are really creamy and tend to melt faster.


FROzEN MOCHA POPS
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FROzEN MOCHA POPS

Yield: 12
Author: The GradChef
Prep time: 5 MinCook time: 15 Mininactive time: 6 HourTotal time: 6 H & 20 M
Coffee-lover or not, this creamy and silky Coffeehouse inspired Mocha pop is a must-try this fall.

Ingredients

  • 8 oz semisweet chocolate chips
  • 2 cups whipping cream
  • 1 cup half-and-half
  • 3 tbsp instant coffee granules
  • 1/4 cup sugar
  • 1 tsp vanilla essence
  • a pinch of salt

Instructions

  1. Bring the whipping cream, half-and-half, sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until the sugar and coffee dissolve. Cool down the mixture and refrigerate.
  2. Place the chocolate chips in a microwave-safe bowl and set to melt. Stir in between to make sure it does not burn.
  3. Once the mixture is cold, take it out of the freezer and stir in the vanilla essence, a pinch of salt, and molten chocolate. With a hand or stand mixer, whip the mixture until very soft peaks form.
  4. Pour the mocha mixture into the ice pop molds and freeze for at least 4-6 hours.

Notes:

  • You could also use milk or dark chocolate based on your preference.
  • You may use freshly brewed coffee instead of instant coffee granules.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
ice cream, popsicle, cold, summer, dessert, homemade
dessert
american
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