¼cup(40 grams or 3 ounces) chopped semisweet chocolate, or chocolate chips
1tablespoon(14 grams) unsalted butter
2 ½cups(600 ml) whole milk
⅔cup(133 grams) granulated sugar
3tablespoons(18 grams) unsweetened cocoa powder
1 ½Tablespoonscornstarch
1teaspoonpure vanilla extract
¼teaspoonsalt
Instructions
In a medium saucepan over very low heat, melt chocolate and butter, stirring frequently to prevent burning, until melted.
Add milk, sugar, cocoa powder, cornstarch, vanilla and salt. Whisk until combined and increase heat to medium.
Cook mixture until thickened, about 5 to 10 minutes. Set aside to cool slightly. For easy transfer, I like to put the mixture in a pitcher or liquid measuring cup with a spout.
Pour mixture into popsicle mold until almost full (they will expand as they freeze). Insert popsicle sticks. Freeze until firm, about 4 hours, but preferably overnight.
To release, run very warm water over the popsicle mold for about 10 to 20 seconds. Be careful not to let any water run over the top. With one hand, gently squeeze the popsicle mold and with the other hand pull the popsicle stick up. Refreeze or serve immediately.
Notes
Popsicle mold: If your mold doesn't have a top, put a sheet of aluminum foil over the top and skewer the popsicle stick through it so they stay upright while freezing.Freeze for up to 48 hours. For best results, remove the popsicles from the mold before freezing for longer, about 2 months.Store in an airtight container with parchment paper between layers to prevent fudgesicles from sticking. Alternatively, individually wrap them in plastic wrap.Dairy-free: Use full-fat coconut milk. almond milk or oat milk instead of whole milk.