Chocolate ice cream pops
Break up the chocolate into small pieces and place in a small heatproof bowl. Sit the bowl over a pan of barely simmering water. Allow the chocolate to just melt, stirring occasionally. Make sure the bottom of the bowl does not come into contact with the water, and no water comes into contact with the chocolate. Cool for 2 mins. Place the popcorn in a second small bowl and grind into small pieces with the end of a rolling pin covered with a food bag. With a melon baller or teaspoon, roll a small ball of chocolate ice cream, straight from the freezer. Drop into the melted chocolate. Roll around the bowl until the ice cream is covered in chocolate then remove using two dessertspoons. Now roll the ball quickly in the popcorn. Insert a tubular lollipop stick firmly into the ball and place immediately in the freezer on a plate lined with baking paper. Make nine further ice cream pops with the remaining ingredients. Freeze until ready to serve. Break the dark chocolate into a small pieces and place into a microwaveable bowl. Add the oil and melt for 1 min 30 sec. Stir until smooth, then transfer to a sterilised jar. The chocolate will keep in the fridge for two days. To serve, spoon over ice cream then allow to harden for a crispy chocolate shell.