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!
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
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Tracy | Baking Mischief says
OMG. There is so much going on with these popsicles, and I love all of it. I am definitely looking forward to fall, but I guess it can be summer for a few more days if I get to eat some of these. 😉
I Sugar Coat It! says
Right!! Seems like a lot, but it all balances out for a 3-inch decadent experience. 😉
Jagruti says
OMG..these are amazing ! This recipe is really an innovation , so tempting !
I Sugar Coat It! says
They were delightful!! 🙂
Corina says
These look amazing! They're nothing like the type of homemade popsicles I've managed to make! I'd find time for one of these even if it was snowing!
I Sugar Coat It! says
i won't disagree with you there...frozen treats all year long!!
Samantha | My Kitchen Love says
What a terrific idea! I'm making a batch of different nut/seed milks this weekend and will have to try one of them in popsicle form! Love the photos too 🙂 Happy Fri-yay!
I Sugar Coat It! says
Mmmmm...sounds like a fun weekend!!
Dylan Cutler says
These are way too cool. Beautiful photos and happily vegan. Are a lot of your recipes vegan?
I Sugar Coat It! says
Thanks. I am not vegan - didn't even realize that this would be in that category. My body does not handle dairy well, so I've been using non-dairy where I can over the last few years. My husband was vegan for a while, so that likely influenced some of my choices in the past.
Renee says
I've never heard of blonde chocolate. Is it the same as white chocolate? Where do you incorporate it into the recipe? it's not referred to in the ingredient list of the instructions.
I Sugar Coat It! says
Ooops, I'll need to update - thanks for catching that. It's what I dipped the pops in to create the shell. Blond, is a caramelized white chocolate, and is delightfully addictive. Check out Valrhona Dulcey.
Vicky Chin says
Wow! These look amazing! Just can't resist! They won't last long in my house! Thanks for sharing!
I Sugar Coat It! says
Thanks! They didn't last very long here.
Lyndsay says
Yummmm I love the sound of these! I've yet to dip my Popsicles in chocolate or magic shell. I also actually love the Rodelle Cocoa! Beautiful stuff.
I Sugar Coat It! says
Love their products, too!!
Mardi (eat. live. travel. write.) says
OMG these look SOOOO good. And Valrhona Dulcey? YES PLEASE! Bookmarked!
I Sugar Coat It! says
Oh, that Dulcey is something!
Platter Talk says
Anything Valrhona is automatically placed at the top of my list of preferred treats and these beautiful little popsicles are completely over the top; the perfect indulgence in my humble but hungry opinion! Fantastic job with these.