Frozen Fudge Pops

• 6 ounces good-quality chocolate, at least 54 percent cacao
• 2 cups whole milk
• 1/2 cup cream
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons vanilla
• 1 teaspoon kosher salt

1. Break up chocolate and put into a blender.
2. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat.
3. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate.
4. Blend until chocolate and milk are emulsified and the mixture is smooth.
5. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds.
6. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
7. Freeze well for 24 hours.
8. Pops may be taken out of paper cups and stored in a heavy freezer bag.

chocolate, milk, cream, sugar, unsweetened cocoa, vanilla, kosher salt

Taken from cooking.nytimes.com/recipes/1017425 (may not work)