- 3-4 tbsp Moccona Classic Instant Coffee
- 1-2 tbsp grated chocolate
- ½ cup hot water
- 1 can sweetened condensed milk
- 300ml bottle cream, lightly whipped
Prepare the coffee mixture by combining 3 to 4 tbsp of Moccona Classic Instant Coffee with the hot water. Set aside.
Combine the sweetened condensed milk with the cream and mix well.
Sprinkle grated chocolate into 6 to 8 popsicle moulds (depending on size) and pour the cream mixture into 1/3 of each mould. Refrigerate the remaining cream mixture.
Place the moulds in the freezer for 2 to 3 hours. Before frozen solid, place in popsicle sticks
Combine the remaining cream mixture with the cooled coffee mixture and mix well. Pour into each mould to fill. Freeze for a further 2 to 3 hours or until completely frozen.