Recipe by Charles Grayauskie
- Makes ten 2 1/2-oz. popsServings
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.