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Perfect Espresso Affogato Popsicles

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These espresso affogato popsicles combine creamy vanilla gelato with bold espresso and a crisp dark chocolate shell, creating a refreshing and indulgent summer treat.

Ingredients

Scale
  • 1 cup (240 ml) freshly brewed espresso, cooled
  • 2 cups (about 480 ml) vanilla gelato, softened slightly
  • 6 oz (170 g) high-quality dark chocolate bar, 70% cacao recommended
  • 1 tablespoon (15 ml) coconut oil
  • Pinch of sea salt (optional)

Instructions

  1. Brew and cool the espresso to room temperature, about 10 minutes.
  2. Soften the gelato at room temperature for 5-10 minutes until scoopable.
  3. Gently fold the cooled espresso into the gelato to create a marbled effect.
  4. Spoon the espresso-gelato mixture into popsicle molds, leaving space at the top. Insert sticks and freeze for at least 4-6 hours or overnight.
  5. Melt the dark chocolate and coconut oil together over low heat or in 30-second microwave bursts until smooth and glossy.
  6. Remove popsicles from molds and quickly dip each into the melted chocolate to coat evenly. The chocolate will harden instantly.
  7. Sprinkle a pinch of sea salt on the chocolate shell if desired.
  8. Place dipped popsicles on parchment paper and freeze for another 15-20 minutes to set the chocolate shell.

Notes

Use freshly brewed espresso for best flavor. Let espresso cool completely before mixing to avoid melting gelato. Melt chocolate over low heat to prevent burning. Work quickly when dipping popsicles to avoid melting. For a thicker chocolate shell, dip twice letting the first layer harden before the second dip. Silicone molds make unmolding easier.

Nutrition

Keywords: espresso, affogato, popsicles, dark chocolate shell, summer dessert, gelato, easy recipe, homemade treats

Find it online: https://merrymorsel.com/perfect-espresso-affogato-popsicles-recipe-easy-homemade-dark-chocolate-shell-treats/