1 cup full cream milk
1 cup heavy cream
180 grams dark chocolate buttons
1 tablespoon cocoa powder
1 tablespoon honey
1/2 teaspoon cinnamon
1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor.
2 Pour into popsicle molds and freeze.