Easy Chocolate Popsicle Pavê

Grease a 25 x 12 centimeter mold with a little butter

Line the mold with plastic wrap. Reserve

Leave the popsicle outside the freezer for a few minutes to soften slightly. Reserve

In a blender, blend the heavy cream and sugar until it reaches the whipped cream stage

Set aside 1/2 cup of this mixture for the topping

Mix the remaining ingredients delicately with the popsicle

In the reserved mold, layer wafers and popsicle until the end

Cover with plastic wrap and place in the freezer for at least six hours

Unmold, top with the reserved whipped cream, and decorate with chocolate syrup.