Using a double boiler, melt the chocolate until all the chocolate is smooth.

Remove the bowl from the heat and stir in the cocoa powder, sugar, espresso powder, and salt. Pour in the heavy cream with a whisk or spoon until it all comes together.

Pour this mixture into a piping bag to make molding simple. Pipe the mixture into mini muffin tins or a silicon mold.

Sprinkle your favorite tops over the top of the chocolate.

Insert the popsicle sticks into the chocolate.

Place in the freezer for 20 minutes or until they have hardened.

Remove the chocolate from the molds by pulling up on the sticks.