1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate
2 Tb cocoa powder
1 1/2 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla
In a heavy saucepan whisk together sugar, cornstarch. Add chocolate and cocoa powder to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.
1 cup heavy cream, whipped to stiff peaks.
For the pops once the pudding has cooled, gently fold the whipped cream into it. Pour the batter into 4 ice cram pops, or 4 glasses like I did. Put a wooden ice cream stick on the middle, and freeze until firm.
Easy to make on a hot day and easier to eat on a hotter day!