- Prepare the sorbet
Wash and blend the raspberries. Make a syrup by bringing the water, sugar, and honey to a boil. Pour the syrup over the raspberry pulp and mix. Refrigerate to cool the mixture. Cut the fruit paste into small cubes. Churn the sorbet. Once it has cooled sufficiently, add the pieces of fruit paste.
- Assembly
Using a piping bag, pipe the sorbet into tubes or silicone molds. Insert a wooden stick into each popsicle and refrigerate overnight. Unmold and keep in the freezer before coating.
- Coating
Melt the chocolate at 35°C, add the oil, and mix. Dip each popsicle into the chocolate, remove immediately, and drain. Sprinkle with hazelnuts, then wait for the chocolate to set completely before placing the popsicle on it. Return to the freezer or enjoy immediately.
