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In the bottom of a medium saucepan over very low heat, gently
melt the chocolate chips, stirring constantly until smooth. Stir in
sugar, cornstarch, cocoa powder, milk and salt and raise heat to
medium. Cook mixture, stirring frequently until it thickens,
anywhere between 5 minutes (for me) and 10 (suggested in the
book). Remove from heat, add vanilla and butter and stir until
combined.
Set aside to cool slightly then pour into popsicle molds. Freeze 30
minutes, then insert popsicle sticks. Freeze the rest of the way
before serving.
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