- ¼ cup (1½ oz.) finely chopped dark chocolate
- 2/3 cup granulated sugar
- 2 tbsp. cornstarch
- 3 tbsp. unsweetened cocoa powder
- 2½ cups milk (whole milk preferred)
- ½ tsp. coarse sea salt, such as fleur de del
- 1 tsp. vanilla extract
- 1 tbsp. unsalted butter, at room temperature
step 1: Show Images
In a medium saucepan, heat the chopped chocolate over low heat just until melted, stirring often to prevent burning. Add the sugar, cornstarch and cocoa powder to the pan and mix briefly with the melted chocolate. (The mixture will be crumbly at this point.) Gradually whisk in the milk a bit at a time until it is fully incorporated and the mixture is mostly smooth.
step 2: Show Images
Increase the heat to medium-high. Continue to cook until the mixture, stirring frequently, until it thickens, about 5-10 minutes. Once the mixture has thickened, remove the pan from the heat. Whisk in the salt, vanilla, and butter until smooth and fully incorporated. Let the mixture cool slightly before pouring into popsicle molds. (This is the popsicle mold I use. I love it!) Insert popsicle sticks* and freeze until fully set, at least a few hours. Unmold and enjoy!
step 3: Show Images
*Using popsicle sticks that don’t fit the mold you have? No problem. Cover the mold(s) with foil instead of the usual lid, make a very small slit where you want the popsicle stick to go, and slide the stick in. The foil will help hold it in place in lieu of the cover. See the strawberry yogurt pop post for a visual.