Make a slurry from the cornflour and
In a saucepan over low heat, whisk together the cream, salt, cocoa and sugar. Reduce the heat when it starts to boil. Add the milk–cornflour mixture, continuing to whisk.
When the mixture starts to thicken, remove from the heat and mix in the chocolate pieces and vanilla. Stir until melted and smooth.
Pour into popsicle moulds, cool, then secure the popsicle sticks, cover and freeze for at least 8 hours.
© 2013 All rights reserved. Published by Murdoch Books.