Break chocolate into pieces and put into a blender. In a saucepan, bring milk, cream, sugar and cocoa to a low boil, then immediately remove from heat. Pour the milk mixture over the chocolate in the blender, add vanilla and salt and let sit for a few minutes until the chocolate is softened. Blend on a low speed until the mix has emulsified and is smooth.
Pour the mixture into ice pop molds. Let sit in the freezer for about 1 hour before inserting wooden sticks, if needed.
Freeze well for 24 hours. Enjoy!
Yields 8 servings
Adapted from the New York Times