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Place the chocolate in a popsicle bag, seal it, and submerge it in hot water until melted.
In a bowl, dissolve the instant coffee in 4 tbsp hot water.
Add the honey and mix well.
In a separate bowl, whip the heavy cream until creamy and thick.
Gently fold the whipped cream into the coffee mixture.
Transfer the mixture into a piping bag and fill the popsicle bag or freezer bags.
Freeze for at least 3 hours before serving.