175g (6oz) dark chocolate, at least 60% cocoa solids
2 cups milk
½ cup double cream
¼ cup caster sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1 teaspoon salt
a few chocolate chips for sprinkling
Finely chop the chocolate and tip it into the jug of a blender.
Pour the milk, cream, sugar and cocoa powder into a saucepan and bring it it to the boil. Remove the pan from the heat and immediately pour it over the chocolate in the blender. Add the vanilla and the salt and blend until the chocolate and milk are emulsified and the mixture is smooth.
Pour the mixture into 8 x 100ml (3 oz) capacity paper cups or use lollipop moulds. If you are using the paper cups you will need to place the cups in the freezer for 2-3 hours before inserting lollipop sticks (so that they will stand up straight). You can sprinkle the chocolate chips on the top at the same time.
Freeze well for at least 12 hours.
There's very little hands-on preparation with these little beauties but you'll need to freeze them for at least 12 hours before they are ready to take out of the moulds.