Heat a large saute pan filled halfway full with water and simmer over medium heat. Once simmering, reduce the heat to low.
Place the chocolate chips, coconut milk, sugar, and espresso powder in a medium sized heat proof bowl, and place in the pan of simmering water. This is your double boiler. Stir constantly until smooth and emulsified. Remove from the bowl and set aside to cool.*
Once cooled, divide the mixture evenly between 6 popsicle molds and freeze for a minimum of 3 hours or overnight. Unmold by running under cold water for 30 seconds, serve, and enjoy!
Notes
*For the creamiest results, use full fat coconut milk.
This recipe made exactly 6 fudgesicles using these Zoku ice pop molds.