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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the sugar, cocoa, espresso or extra cocoa, starch and salt in a saucepan. Gradually whisk in 1 cup milk to make a smooth paste, then whisk in the rest.
- Set over medium heat and bring to a simmer, whisking often. Switch to a heatproof spatula and stir along the bottom and sides for another 3–4 minutes, until thickened.
- Remove from the heat and stir in the vanilla. Cool for about 10 minutes, whisking occasionally to prevent a skin forming.
- Pour into ice-pop molds. Freeze for about 1 hour, until beginning to set, then insert sticks if your molds require it. Freeze for about 5 more hours, or until solid.
- Briefly run the outside of the molds under hot water and release the pops. Keep frozen until serving.
Notes
Yield depends on mold size; the base recipe makes about 16 small pops.
Choose the extra-cocoa option if you do not want espresso in the pops.
