Chocolate fudge popsicles with chocolate hard shell

Put whole milk and heavy cream in a saucepan with flour, unsweetened cocoa powder, sugar and salt.

Cook, whisking constantly, until it comes to a light boil and thickens, a good 10 minutes; do not let it scorch.

Put semi-sweet chocolate chunks in the measuring cup, set a sieve over it and pass the hot custard through to catch any lumps; let sit so the chocolate melts, then mix from the bottom.

Fill the popsicle molds and freeze overnight, at least 6 to 8 hours; insert the sticks a few hours in, once the base is firm.

Melt chocolate with coconut oil in the microwave and put it in a cup for dipping.

Let the popsicles sit a few minutes at room temperature to release; dip halfway, shake off the excess and sprinkle sea salt immediately while the shell is still setting.