Rachael Ray Every Day - - Shop Talk -

1 can ( 13.5 oz.) un­sweet­ened • co­conut milk 4 oz. dark choco­late, • • chopped 3 tbsp. sugar 1∕2 cup choco­late- hazel­nut spread (such • as Nutella) choco­late shell top­ping (such as Magic Shell), shred­ded toasted co­conut, and chopped toasted hazel­nuts, for gar­nish

In small saucepan, whisk co­conut milk, choco­late, and sugar over medium un­til choco­late melts and sugar dis­solves, about 4 min­utes. Re­move from heat. Stir in choco­late-hazel­nut spread. Pour into ice pop molds; in­sert sticks. Freeze un­til solid, about 4 hours. Un­mold pops; dip in choco­late shell top­ping. Sprin­kle with co­conut and hazel­nuts. Makes ten 21∕2-oz. pops.

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