Bittersweet Chocolate-Bourbon Pops

Dark chocolate and bourbon make for a truly decadent frozen treat. Since the bourbon doesn't get cooked, it's worth splurging on the high-end stuff.
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  1/2 cup granulated sugar
  
  


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  3-1/2 oz. bittersweet chocolate (70% to 72%), chopped
  
  


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  2 Tbs. Dutch-processed cocoa powder
  
  


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  1/8 tsp. table salt
  
  


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  2 Tbs. good-quality bourbon (like Knob Creek)
  
  

Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.