Yield: 10 popsicles
1. In a blender or food processor, puree avocado meat, milk, and sweetened condensed milk. Taste mixture. If it is not sweet enough to your liking, add simple syrup or agave as needed.*
Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold cover. Insert wooden sticks into the mold and then remove the popsicle mold cover, leaving only the foil.
Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.
Over a double boiler (bain-marie), melt chopped chocolate until smooth. Alternatively, you can microwave it at half power in 30 second intervals until melted. Be careful not to overheat and burn the chocolate.
Dip frozen avocado popsicles in melted chocolate. You can also drizzle melted chocolate over popsicles.
* Pureed mixture will be quite thick. Add more liquid to thin it out.
* I used 72% dark chocolate.