Modified from Alice Medrich's Recipe
Yield: about 4 cups of liquid, 16-20 small popsicles

3/4 cup sugar
3/4 cup TCHO Natural Cocoa Powder
1 1/2 T cornstarch
1/8 teaspoon salt
3 cups milk
2T sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/8 tsp anise extract (optional)
1/4 tsp ground cardamom (optional)
TCHO Bittersweet 66% Dark Chocolate Baking Discs for dipping (about 6-8 oz.)


  1. Prep a space in your freezer for your popsicle molds and a baking sheet to keep them level if needed.
  2. In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt with a whisk.  Add just enough milk to mix into a smooth paste (this helps prevent lumps from forming).
  3. Add the remaining milk while whisking constantly and the sweetened condensed milk.
  4. Over medium heat, bring the mixture to a simmer, constantly stirring and scraping the sides with your whisk or a heatproof rubber spatula until the mixtures bubbles at the edges.  Continue cooking for 2 more minutes.  Mixture will be thickened.
  5. Remove from heat and add your vanilla, anise extract, and cardamom if you you'd like.
  6. Pour mixture into a heatproof measuring cup or container that you can easily pour from.
  7. Fill your molds and insert popsicle sticks.  Freeze until solid.
  8. Melt the dark chocolate and set aside.  Prep a piece of wax paper to set your dipped popsicles on.
  9. Pop those treats out of their molds. Then, dip into the melted chocolate gently shake off excess chocolate.  Place onto the wax paper. 
  10. Enjoy!