For the Pops:

• 1/2 cup 62% dark chocolate chips
• 2 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup Valrhona Cocoa Powder 
• 1/4 teaspoon kosher salt
• 2 cups whole milk
• 2 tablespoons cornstarch
• 1 teaspoon Chinese Five Spice, ground

For the Garnish:

• 2 tablespoons toasted White Sesame Seed 
• 2 tablespoons toasted Black Sesame Seed 

For the Pops: Set aside eight, 3oz paper cups and popsicle sticks.

In a medium saucepan over low heat, melt the dark chocolate chips with the butter. Add the granulated sugar, Valrhona cocoa powder, salt, whole milk, cornstarch, and Chinese Five Spice. Whisk well to combine.

Raise the heat to medium low and cook until thickened, whisking constantly, about 5-6 minutes.

Remove the pudding from heat. Ladle the pudding into the paper cups and allow to cool for 20 minutes. After the pudding is set transfer the fudge pops to the freezer. Freeze for at least two hours or until half frozen.

Place popsicle sticks in the center of each fudge pop and return to the freezer until solid, 6 hours or overnight.

To remove the molds, cut a half inch slit on the lip of the cups with a pair of scissors and carefully peel off paper cups and discard.

For the Garnish:

In a small bowl mix both sesame seeds until combined. Dip the pops in sesame seeds and press gently to coat. Enjoy immediately or keep frozen for future treats.