Directions

1. 1

   In a heavy-bottomed saucepan, whisk together the whole milk, heavy cream, and cornstarch until the cornstarch is fully dissolved and there are no lumps.

2. 2

   Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent scorching on the bottom.

3. 3

   Remove the saucepan from heat and add the cocoa powder and espresso powder (if using). Whisk vigorously until the cocoa powder is completely dissolved with no visible streaks or lumps.

4. 4

   Place the chopped dark chocolate into a large bowl.

5. 5

   Carefully pour the hot cream mixture over the chocolate and let it sit undisturbed for about 2 minutes to allow the residual heat to soften the chocolate.

6. 6

   Whisk the mixture together until smooth and fully combined, ensuring all chocolate pieces are melted.

7. 7

   Stir in the granulated sugar and fine sea salt until completely combined and distributed throughout the mixture.

8. 8

   Allow the fudge mixture to cool for about 2 minutes, then transfer it to a large pitcher or liquid measuring cup for easier pouring.

9. 9

   Carefully pour the mixture into popsicle molds, filling them nearly to the top.

10. 10

    Place the molds in the freezer for 30 minutes until the mixture is partially frozen and firm enough to support a stick.

11. 11

    Insert wooden popsicle sticks into the center of each mold and return to the freezer for at least 4 hours, or until the fudge bars are completely solid.

12. 12

    Remove from molds by running warm water briefly over the outside of each mold, then gently pull out the bars. Serve immediately or store in the freezer for up to 2 weeks.