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1
To freeze these, you'll need a 4-chambered popsicle mold with stems.
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2
Measure water and sugar into a saucepan. Stir, and bring to a boil.
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3
While the sugar water is heating, wash the mint leaves and pat them dry on a towel. Mound them in the center of a couple of paper towels, wrap them up, and roll them back and forth between your palms to bruise them. When the sugar mixture comes to a boil, remove from heat and stir in the mint leaves. Cover the pan, and let steep for 20 minutes.
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4
Chop the chocolate into small pieces of relatively the same size. Place the pieces in a mixing bowl. When mint is finished steeping, hold a strainer over the bowl containing the chocolate, and pour the sugar solution through it and onto the chocolate. Discard the mint leaves.
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5
Whisk the chocolate mixture until all pieces have melted completely, then whisk in the creme de cacao.
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6
Place the bowl in an ice water bath. Stir occasionally with a spatula until thickened and very cool.
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7
Divide among the popsicle molds, insert the stems, and freeze. Depending on how cold your freezer is, the fudgesicles should be ready to cool you off in about 2 to 3 hours, though letting them freeze overnight will give you the best results.
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8
To serve, run the molds under warm water and pull gently on the stem. These make a particularly heavenly dessert on a summer evening.
