Categories: frozen dessert

Ingredients

• 1 cup sugar
• 3/4 cup Dutch-processed cocoa
• 2 Tbsp. instant espresso coffee powder
• 3 cups half-and-half
• 1/4 cup light corn syrup
• 1 tsp. vanilla extract

Directions

1. Whisk sugar, cocoa and espresso powder in large saucepan. Slowly whisk in half-and-half. Whisk in corn syrup. Cook over medium-low heat 3 to 4 minutes or until sugar is dissolved and mixture is smooth and warm to the touch, stirring constantly. Stir in vanilla.
2. Pour into large measuring cup with spout; let stand in large bowl of ice water 20 minutes or until cool, whisking frequently.
3. Pour cooled mixture into 10 (3oz.) ice pop molds or 16 (2oz.) molds. Freeze 24 hours or until firm. Run molds under hot running water for 30 seconds to loosen.

4. 10 pops

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