Creamy Chocolate Popsicles with Hazelnut Crunch

These Creamy Chocolate Popsicles are a dreamy, frozen treat made with evaporated milk and real milk chocolate for a rich, silky texture. Finished with a chocolate shell and a crunchy hazelnut topping, they’re the perfect summer dessert for kids and adults alike. With just a few ingredients and minimal prep, these popsicles are simple, satisfying, and utterly delicious.

What Are Chocolate Popsicles?

Chocolate popsicles are frozen desserts made by blending milk or cream with chocolate and freezing the mixture in molds. This version uses evaporated milk, which creates a denser, creamier texture than regular milk. Once frozen, they’re dipped in more melted chocolate and coated in chopped hazelnuts, transforming them into chocolate shell popsicles with a crunch.

Why Everyone Will Love This Recipe

• Rich chocolate flavor: Thanks to real milk chocolate and evaporated milk.
• Silky-smooth texture: Creamier than ice cream bars, without needing an ice cream maker.
• Easy to make: Just melt, freeze, dip, and enjoy!
• Fun for all ages: Great for summer parties, after-school treats, or weekend indulgence.

Pro Tips for the Best Chocolate Popsicles

1. Cool the base before freezing to avoid ice crystals.
2. Use high-quality chocolate for the best taste in both the base and coating.
3. Run the molds under warm water for a few seconds to release popsicles easily.
4. Decorate fast: Dip and sprinkle hazelnuts quickly before the chocolate sets.

Frequently Asked Questions

Can I Use Dark Chocolate Instead of Milk Chocolate?

Yes, dark chocolate works well if you prefer a richer, less sweet flavor.

What If I Don’t Have Popsicle Molds?

You can use small paper cups and wooden sticks as a DIY alternative.

How Long Do They Take to Freeze?

Allow at least 6 hours, or overnight for best results.

Can I Add Flavors to the Base?

Absolutely! Try a splash of vanilla extract, a pinch of cinnamon, or even espresso powder for extra depth.

Will They Melt Quickly?

Because of the evaporated milk base, they’re slightly slower to melt than water-based popsicles—but they’re best served right from the freezer.

How to Freeze

Once dipped in chocolate and topped with nuts, place the popsicles on a parchment-lined tray and freeze for another 15–30 minutes to set the coating before storing them together.

How to Store

Store in a freezer-safe container with parchment between layers to prevent sticking. Keep frozen for up to 2 weeks for best texture and taste.

How To Make Chocolate Popsicles

Make the base: In a saucepan, bring evaporated milk to a boil. Add 60g of milk chocolate and whisk until fully melted. Let the mixture cool.

Freeze: Pour the mixture into popsicle molds, insert sticks, and freeze for 6 hours or overnight.

Prepare the dip: Melt 190g of milk chocolate in the microwave (about 2 minutes, stirring halfway).

Decorate: Unmold the frozen popsicles. Dip them into the melted chocolate and immediately sprinkle with chopped hazelnuts.

Serve or store: Enjoy right away or freeze for later.