Pour one cup of milk in a pot over medium-high heat, add the Mexican chocolate tablet. Stir constantly until chocolate is completely melted, lower the temperature to medium, add the hazelnut-chocolate spread and keep moving until blended.
Turn off the heat, remove pot from stove, and pour in the other cup of milk.
Pour mix into ice pop molds and freeze until firm. Approx. 4-5 hours or overnight.
The ingredients separate while freezing, making for a fun pattern and tasty treats on both ends.
Mexican Chocolate and Hazelnut Ice Pops
Amount Per Serving
Calories 105Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Vitamin A 60IU1%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Paletas & Granitas
Keyword: How to make chocolate popsicles?, how to make Mexican paletas?