Recipe from www.alwaysorderdessert.com
2 1/2 cups whole milk
1/2 cup sugar (I used turbinado sugar, aka "Sugar in the Raw"; you can also use regular granulated sugar, but I love the extra touch of molasses in the raw sugar.)
1/2 teaspoon of Kosher salt
1/2 cup unsweetened cocoa powder
2 ounces semisweet chocolate, chopped (you can also use chocolate chips)
1/2 cup freshly brewed and chilled espresso
3 tablespoons cornstarch
1 teaspoon vanilla extract
Combine milk, sugar, salt, cocoa powder, and chopped chocolate in a saucepan over medium heat, whisking gently until all sugar is dissolved, cocoa is incorporated evenly, and chocolate is melted. Continue to stir just until it hits a simmer and keep stirring until very smooth and even.
In a separate container, whisk together the cornstarch and chilled espresso until smooth to create a slurry. Pour into the chocolate milk mixture and keep whisking until the mixture starts to thicken. Continue to cook on very low heat for 3 minutes, stirring continuously.
Remove from heat and whisk in vanilla extract, let cool at room temperature for 5-10 minutes, then transfer pudding to your pudding molds (popsicle molds, dixie cubs, flexible ice cube trays, etc.) and freeze for at least 3 hours before unfolding and serving (for hard molds, dip the bottom of the tray in hot water for 20-30 seconds to release).
Will keep well in the freezer for about 1 week.
Recipe URL: http://www.alwaysorderdessert.com/2011/07/dark-chocolate-mocha-fudge-pops.html