This recipe makes ten, but they're so good that you might eat eight all by yourself. Go ahead an make a double batch!

Rachael Ray Every Day

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Credit: Photography by Graydon & Herriott

Recipe Summary

Yield:
Makes ten 2 1/2-oz. pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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