Mocha Frappé Freeze

• 1 tablespoon instant espresso powder
• 1 cup water
• 1/2 cup sugar
• 1/4 cup chocolate syrup (such as Hershey's)
• 1 1/2 cups fat-free half-and-half, divided
• Light-colored corn syrup or agave nectar (optional)
• 15 chocolate wafer cookies, crumbled (optional)

1. Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth. Remove from heat, and let stand 5-10 minutes. Stir in 1 1/4 cups half-and-half.
2. Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.
3. Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.
4. Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs. Serve immediately.

espresso powder, water, sugar, chocolate syrup, lightcolored corn syrup, chocolate

Taken from www.myrecipes.com/recipe/mocha-frapp-freeze (may not work)