From “A Passion for Ice Cream,” by Emily Luchetti (Chronicle Books). Makes 8-10 pops.
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
3 cups soy milk
6 tablespoons sugar
6 tablespoons corn syrup
3 tablespoons canola oil
3 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
Directions
To make the pops: Melt the chocolate in a double boiler over hot water and transfer to a medium bowl.
In a separate bowl, whisk together the soy milk, sugar, corn syrup and canola oil. Whisk in the cocoa powder and salt. Pour 1 cup of the soy milk mixture into the chocolate and whisk until smooth. Whisk in the remaining mixture.
Pour into molds and put a stick in the center of each. Freeze until hard, about 8 hours, depending on your freezer.
Unmold by running the molds briefly under hot water and then gently pulling on the sticks.
