Chocolate fudge popsicles

For the chocolate fudge popsicles, whisk the milk, cream and sifted cocoa together in a saucepan. Whisk until smooth so no lumps remain.

Add the sugar and maple syrup and heat over low heat for 5 minutes, stirring constantly, until the sugar dissolves. Do not let the mixture come to a boil.

Stir the starch into a little cold milk and pour it into the saucepan. Stir for 2 minutes until the mixture thickens to the consistency of a thin pudding.

Take the saucepan off the heat and stir in the chopped dark chocolate, vanilla extract and a pinch of salt. Stir until the chocolate has melted completely.

Let the finished mixture cool for 10 minutes, then pour it into 8 popsicle moulds. Tap the mould gently on the counter to release any air bubbles.

Insert a wooden stick or a lid with a handle into each mould. If the mixture is too thin, freeze the mould for 30 minutes first and insert the sticks afterwards.

Let the frozen popsicles set in the freezer for at least 6 hours, ideally overnight. Before unmoulding, dip the mould in warm water for a few seconds.