Best Chocolate Hazelnut Soy Pops Recipes

HOMEMADE FUDGE POPS

Steps:

• Place chocolate hazelnut spread in a medium sized bowl. Add 1/2 cup of chocolate almond milk and whisk until smooth. Gradually whisk in remaining almond milk. Pour into ice pop molds, add sticks, then freeze for at least 4 hours or overnight.

CHOCOLATE NUT ICE POPS

Steps:

• Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.

CHOCOLATE POPSICLES

Steps:

• In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

CHOCOLATE HAZELNUT DECADENCE CAKE POP

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F.
• In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla.
• Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds.
• For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened.
• For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined.
• To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.

CHOCOLATE HAZELNUT SOY POPS

Steps:

• Place milk, yogurt and Nutella in a blender; cover and process until smooth. Pour into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.