Warm the base: In a medium saucepan over low heat, add the heavy cream, coconut milk, sweetener, salt, and cocoa powder. Whisk constantly until the mixture is smooth and gently steaming, about 3–5 minutes. Don’t let it boil.

Melt the chocolate: Add the chopped sugar-free chocolate (and butter if using). Keep whisking over low heat until fully melted and glossy.

Add flavor: Remove from heat. Stir in the vanilla and espresso powder if using. Taste and adjust sweetness. Remember it will taste slightly less sweet once frozen.

Blend for ultra-smooth texture: For the creamiest pops, use an immersion blender or countertop blender for 15–30 seconds. This helps emulsify fats and reduce ice crystals.

Cool it down: Let the mixture sit for 10–15 minutes until just warm. This prevents condensation in the molds.

Fill molds: Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert sticks per your mold’s instructions.

Freeze: Freeze at least 4–6 hours, but overnight is best for a firm set.

Unmold cleanly: Run warm water over the outside of the molds for 10–15 seconds and gently pull on the sticks. If they resist, warm a few seconds more.