Spicy Chocolate Paletas

'They're chocolaty, fudgy and indulgent but with a kick,' says the chef and founder of La Newyorkina ice cream. 'If you don't like spicy things, you can make it without the chile, but the extra hit is really yummy'

- By SABRINA WEISS

¼ cup chopped semisweet chocolate baking bar (about 1½ oz.)

⅔ cup granulated sugar

2½ Tbsp. unsweetened cocoa powder, sifted

2 Tbsp. cornstarch

⅛ tsp. kosher salt

2½ cups whole milk, skim milk or unsweetened nondairy milk

½ tsp. vanilla extract

½ tsp. ground piquín chile, cayenne pepper or chipotle chile, plus more for serving