Makes 8 small (fewer if larger molds are used).
Note: From Kim Severson of the New York Times.
• 6 oz. good-quality chocolate (at least 54 percent cacao)
• 2 c. whole milk
• 1/2 c. cream
• 1/4 c. sugar
• 2 tbsp. unsweetened cocoa powder
• 2 tsp. vanilla
• 1 tsp. kosher salt
Directions
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.
Pour into 8 (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.
Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.
Nutrition information per serving:
Calories210Fat12 gSodium270 mg
Carbohydrates22 gSaturated fat7 gTotal sugars18 g
Protein4 gCholesterol15 mgDietary fiber2 g
Exchanges per serving: 1 ½ carb, 2 ½ fat.
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