Dark Chocolate-Espresso Ice Pops

A little espresso powder is often called for in a cake or brownie recipe to amp up the chocolaty flavor. Here the ingredient holds its own against unsweetened cocoa powder to create a rich, distinctly grown-up take on classic fudge pops. To make unmolding a breeze, dip the molds into a pot filled with warm water (or run them under a hot tap) for a few seconds—this will take the icy edge off the outside of each pop and help loosen them from the molds.