Espresso Fudge Pops with Salted Caramel Chocolate Drizzle

Ingredients

Espresso Fudge Pop

• 1 pint of heavy whipping cream
• ¼ cup condensed milk
• ¼ brewed coffee
• 1 ½ Tbsp Amoretti® Espresso Coffee Artisan
• ½ Tbsp Amoretti® Salted Caramel Artisan

Optional Toppings

Salted Caramel Drizzle

• 7oz condensed milk
• 1 tbsp Amoretti® Salted Caramel Artisan

Chocolate Drizzle

• 1/2 cup Amoretti® Espresso Mocha Ganache

Cookie Crumb

• 1/2 cup Amoretti® Cookies and Cream Cookie Crumbs

Directions

1. Add 1 ½ Tbsp Espresso Coffee Artisan and ½ Tbsp Salted Caramel Artisan to ¼ cup condensed milk. Mix until incorporated. Set Aside.
2. With a hand or stand mixer, whip heavy cream on medium-high speed until slightly thickened (about 1 min).
3. Pour condensed milk mixture into thickened cream. Mix on medium-high an additional 30 seconds.
4. Pour mixture into silicone popsicle molds and freeze 4 hours or overnight. 
5. Top with your choice of additional toppings

Directions for Optional Toppings

1. Combine ½ can condensed milk with 1 Tbsp Salted Caramel Artisan and mix.
2. Heat Ganache in 10-15 second increments until smooth. Allow to cool slightly.
3. Drizzle ganache and caramel over popsicles.
4. Dust with cookie crumbs. Serve Immediately.