Chocolate Pops

Directions

1. 1
   Crush the chocolate into smithereens in the food processor.
2. 2
   Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate.
3. 3
   Let stand for 30 seconds.
4. 4
   Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
5. 5
   Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight.
6. 6
   But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
7. 7
   This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity.
8. 8
   But if you've got only bigger cups, just augment quantities.