Photo Credit: Tom McCorkle for The Washington Post & Food Styling by Lisa Cherkasky for The Washington Post
¼ cup sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon cornstarch
2 cups cold, low-fat (1-percent) milk, or unsweetened plant-based milk such as coconut, almond or oat
2 ounces dark or semisweet chocolate (about 60 percent cocoa solids), finely chopped
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Whisk together the sugar, cocoa powder and cornstarch in a medium saucepan. Gradually whisk in the milk until the mixture is smooth.
Set the saucepan over medium heat. Cook, whisking constantly, until the mixture is gently bubbling and thickens slightly, about 3 minutes. Reduce the heat to low; continue to cook, stirring, for 1 minute. Remove from the heat.
Add the chopped chocolate and stir until it has melted, then stir in the vanilla extract and the salt until well incorporated.
Distribute the mixture evenly among your popsicle molds or small paper cups and place in the freezer. If using paper cups, place a popsicle stick in the center when the mixture is frozen enough for the stick to stand up straight, about 1 hour. Allow to freeze completely, about 6 hours.
Note: You will need eight 2-ounce popsicle molds or small paper cups and popsicle (craft) sticks.
MAKE AHEAD: The pops need to set up in the freezer until solid, about 6 hours.
Serving size: 8 serving
Makes 8 popsicles
Per serving: Calories 100; Total Fat 4g; (Sat Fat 2g); Protein 3g; Carb 15g; Fiber 0g; Cholesterol 0mg; Sodium 75mg; Total Sugar 12g