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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cook and stir chocolate over low heat until melted. Gradually whisk in milk. Meanwhile, in a small bowl, stir together sugar, cornstarch, cocoa powder and salt. Whisk sugar mixture into chocolate mixture.
Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; cool for 45 minutes. Whisk mixture until smooth.
Spoon mixture into nine 3-ounce frozen pop molds. Add sticks; cover and freeze for 3 to 4 hours or until firm. Let stand for 10 minutes before unmolding. If desired, dip pops in melted white chocolate and then chocolate pieces, and/or dip in melted dark chocolate and then crushed shortbread.