Recipe Detail Page

1. Arrange paper cups on a small tray that will be able to fit in your freezer. Set aside.

2. Place cookies in a shallow pie plate. Drizzle rum and coffee overtop. Let stand until softened, 7 to 10 minutes, flipping halfway through.

3. Meanwhile, add mascarpone, whipping cream and condensed milk to the bowl of a stand mixer or a medium-size bowl. Using the whisk attachment on the stand mixer or a hand mixer, beat until stiff peaks form, 3 to 4 minutes.

4. Spoon 1 heaping tbsp (22 mL) whipped mascarpone mixture into each paper cup. Crumble and press 1/2 cookie into each cup. Sift a little cocoa overtop. Spoon another heaping tbsp (22 mL) into each cup pressing the mixture down into the cup. Divide any remaining mascarpone mixture between cups and smooth the surfaces. Tap each cup on the counter so the filling packs down and distributes evenly. Add a Popsicle stick to the centre of each cup. Place cups on tray and freeze until firm, 8 to 12 hours or overnight. If making ahead, pops will keep well, tightly covered and frozen for at least 1 week.

5. When ready to serve, make chocolate dip, if desired. Melt chocolate, oil and instant coffee in a small microwave-safe bowl until almost melted, about 1 minute. Remove and stir. Let cool to room temperature.

6. Unmould pops by rinsing outside of cups with warm water being careful not to get water on the pops themselves. Dip pops in cooled chocolate and serve immediately.