ADD almond milk, whisking until blended. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute to thicken. Remove from heat; stir in chocolate until melted. Cool, stirring occasionally to prevent skin from forming.
POUR evenly into 6 popsicle molds
, scraping pan. Freeze. To serve, run molds under hot water briefly to loosen popsicles from sides.
Extras: Stir in 1/4 teaspoon ground cinnamon after cooking.
Stir in 1/4 teaspoon almond or peppermint extract after cooking.
I purchase dark (Belgian) chocolate from Trader Joes, which comes in two sizes in a red wrapper and at a great price.