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1. Place the cocoa and ¾ cup of the half-and-half in a small bowl and mix with a fork until well blended. Add more half-and-half if needed to form a smooth paste.
2. Place the remaining half-and-half in a medium saucepan. Add the sugar and chocolate paste and mix well. Bring to a simmer and cook until the sugar dissolves and the mixture is smooth.
3. Remove from the heat and stir in the vanilla. Let cool to room temperature.
4. Fill popsicle molds according to the manufacturer’s instructions.
5. Place in the freezer for 4–6 hours.
6. Remove fudgesicles from the freezer and hold them under hot running water for 5–10 seconds until the molds release.
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