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1
Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.
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2
Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
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3
In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180u00b0F to 190u00b0F on a digital thermometer.
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4
Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
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5
Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
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6
Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.
