Frozen fudge pops

INGREDIENTS

• 6 ounces good-quality chocolate, at least 54 percent cacao

• 2 cups whole milk

• ½ cup cream

• ¼ cup sugar

• 2 tablespoons unsweetened cocoa

• 2 teaspoons vanilla

• 1 teaspoon kosher salt

PREPARATION

1. Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.

2. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.

3. Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.