Pour 2 cups whole milk and 1 cup heavy cream into a medium saucepan over medium heat. Don't panic if it looks like a lot—you need this volume for proper texture. Stir occasionally so the bottom doesn't scorch, which takes about 3-4 minutes until tiny bubbles form around the edges.

While the milk heats, whisk together 1/3 cup unsweetened cocoa powder and 1/2 cup granulated sugar in a small bowl. Break up any cocoa lumps with the back of your spoon. This prevents clumpy chocolate flavor when you add it to the hot milk.

Once the milk mixture is steaming but not boiling, slowly whisk in your cocoa-sugar mixture. Go slow—I learned this the hard way when I dumped it all at once and had cocoa flying everywhere. Whisk constantly for about 2 minutes until completely smooth.

Add 1/4 cup unsalted butter, 1/2 cup chocolate chips, and 2 tablespoons light corn syrup to the saucepan. Stir gently until everything melts together, which happens in about 1-2 minutes. The mixture should look glossy and incredibly chocolatey.

Remove from heat and stir in 1/4 teaspoon salt and 1 teaspoon vanilla extract. Let the homemade chocolate fudge pops mixture cool to room temperature for about 15 minutes—don't skip this step because hot liquid will make your popsicle molds crack.

Pour the cooled mixture into your popsicle molds, leaving about 1/4 inch at the top for expansion. Insert sticks if your molds need them. I like to freeze for 45 minutes first so the sticks stay centered before I top off with lids.

Freeze for at least 4 hours (overnight is even better). Run warm water over the outside of the molds for 15 seconds to release them easily. You'll know they're perfect when they slide out with just a gentle pull.