Fudge Pops

Homemade fudge pops are a big hit around my house in the summer.  They're not quite as rich as ice cream, but still have great chocolate flavor.  I've had a request to try adding some mint chips (chopped up Andes mints) to these.  It's nice to enjoy a frozen fudgy treat without mystery processed ingredients.

Fudge Pops
Yield: 6 fudge pops
Ingredients:
1/2 cup semisweet or bittersweet chocolate chips
scant 2/3 cup granulated sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Directions:
1. Melt the chocolate chips in the microwave on 50% power in 30 second increments, stirring after each increment, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat, and cook, stirring frequently, until the mixture thickens, about 10 minutes.  Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into popsicle molds and put the tops on the molds.  Freeze completely before serving.  (You could also try pouring the mixture into sturdy plastic cups, covering with foil, then poking wooden popsicle sticks into the foil covering.  The foil should help hold the popsicle sticks up while the mixture is freezing.  Or, instead of using foil, you could also freeze partially for about 30 minutes, then insert the popsicle sticks.)

Source: adapted from On a Stick! by Matt Armendariz via www.browneyedbaker.com