Bittersweet Chocolate Popsicles
Makes 10 standard size popsicles or 1 quart of processed sorbet.
Adapted from The Perfect Scoop (Ten Speed Press; 2007) by David Leibovitz
2 1/4 cup water
1 cup sugar
3/4 cup unsweetened Dutch process cocoa powder
pinch salt
6 ounces bittersweet or semisweet chocolate, finely chopped
  (Vegans be sure to use a chocolate that is not made with milk or milk solids. Cocoa butter is a milk product)
1/2 teaspoon vanilla extract
In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk for 30-60 seconds.
Remove from the heat and stir in the chopped chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water.
Chill the mixture thoroughly, then pour into popsicle molds or freeze it in your ice cream maker according to the manufacturer’s instructions.
If you have neither popsicle molds or an ice cream processor, improvise with ice cube trays or small paper cups. Use aluminum foil over the top of the trays or cups and carefully poke the wooden sticks through. For those of you who prefer to avoid the use of aluminum, you will need to use something to hold the sticks in place and foil works best.