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 Add 1 ½ Tbsp Espresso Coffee Artisan and ½ Tbsp Salted Caramel Artisan to ¼ cup condensed milk. Mix until incorporated. Set Aside. With a hand or stand mixer, whip heavy cream on medium-high speed until slightly thickened (about 1 min). Pour condensed milk mixture into thickened cream. Mix on medium-high an additional 30 seconds. Pour mixture into silicone popsicle molds and freeze 4 hours or overnight. Top with your choice of additional toppings Directions for Optional Toppings Combine ½ can condensed milk with 1 Tbsp Salted Caramel Artisan and mix. Heat Ganache in 10-15 second increments until smooth. Allow to cool slightly. Drizzle ganache and caramel over popsicles. Dust with cookie crumbs. Serve Immediately.
