- 8 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Place chopped chocolate into a glass mixing bowl. Set aside.
Combine heavy cream, milk and cocoa powder in a saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over chocolate. Let stand for about 3 minutes, then whisk gently until all chocolate is melted. Whisk in vanilla extract.
Pour mixture into popsicle molds and insert sticks. Freeze until solid.
Pick up colorful silicone molds at PCC, or make popsicles using items in your kitchen:
Fill shot glasses or other small glasses with your popsicle mixture, then cover the top of each glass with wax paper secured with a rubber band. Slit the wax paper in the center to insert a popsicle stick. Place the pops in the freezer and freeze until solid.
Wooden popsicle sticks are available at most stores that sell housewares, but spoons or chopsticks work well, too.