3/4 cup sugar
3/4 cup Zoe’s premium, Dutch process cocoa powder
1 ½ TBS cornstarch
1/8 tsp salt
3 cups, 1%, 2% or whole milk
½ tsp pure vanilla extract
Ice pop mold with 8 - 10 cavities, found online or in kitchenware stores. If you don’t have molds, substitue washed small yogurt containers or small plastic containers.
Combine sugar, cocoa, cornstarch and salt in a heavy bottom saucepan. Whisk in just enough milk to make a smooth paste. Whisk in remaining milk.
Bring the mixture to a simmer over medium heat, stirring with the whisk and scraping the bottom, sides an corners of the pot, until the mixture starts to slightly bubble at the edges. Whisk and scrape for 2 more minutes. Remove from heat and whisk in the vanilla.
Pour mixture into a bowl or pitcher. Mold can be filled now or the mixture can be allowed to cool to lukewarm.
Fill the molds with a spoon or pour directly from a pitcher, leaving at least ¼” inch at the top of the mold. The mixture will expand as it freezes.
If you’re using molds with covers that have openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks.
Freeze until hard, about 4 hours if the mixture was cool and 6 hours or more if it was hot.
Zoe's Dark Chocolate Cocoa Powder
Dark and delicious house blend unsweetened Dutch processed high quality cocoa powder with a touch of Tahitian vanilla. This cocoa powder creates an intense and immediate chocolate flavor perfect for baking desserts.