3cupsmilkwhole preferred, but any percentage will work
1cup(6oz) chopped semisweet chocolategood-quality chocolate chips are fine
In a medium saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking continuously to keep lumps from forming.
Heat over medium-low, whisking occasionally, until mixture is thick enough to coat the back of a spoon, about 10 to 15 minutes. Keep the heat low enough that the pudding thickens without coming to a simmer. If it begins to simmer, turn down the heat.
Stir in chocolate and cook for 1 to 2 minutes more, until chocolate is completely incorporated. Stir in vanilla and remove from heat.
Strain mixture through a fine-mesh strainer to remove any cornstarch lumps and allow to cool for 5 to 10 minutes. Pour mixture into your popsicle mold, leaving about 1/2-inch of space at the top. Cover, add sticks, and freeze for at least four hours until solid.
Run mold under warm water to loosen popsicles and gently remove from mold. Enjoy!
There will probably be a little extra pudding leftover after filling all the molds. You can either discard it or transfer it to a small bowl, cover and refrigerate it for a couple of hours, and have a mini batch of chocolate pudding. ;)