Begin by breaking the good-quality chocolate into small pieces and placing them in a blender. In a medium saucepan, heat the whole milk, cream, sugar, and unsweetened cocoa powder over medium heat until it just begins to lightly boil, stirring occasionally. Once it reaches this point, remove from heat and pour the hot mixture over the chocolate in the blender.

Let the chocolate soften in the warm mixture for about 1 minute. After that, securely place the lid on the blender and blend on high speed until the mixture is completely smooth and velvety, about 30 seconds to 1 minute.

Carefully pour the rich chocolate mixture into eight 3-ounce paper cups or ice pop molds, filling each about three-quarters full.

Place the filled molds in the freezer for approximately 1 hour, then gently insert wooden craft sticks into the center of each fudge pop.

Return the molds to the freezer and allow the fudge pops to freeze completely for at least 24 hours.

Once the fudge pops are easily released from the molds, serve them immediately or store them in airtight containers in the freezer for up to 2 weeks.