Make chocolate ice cream mixture recipe as mentioned here. Pour in popsicle moulds and freeze for 8-12 hours.

Once the popsicles are completely frozen, remove and arrange on a plate. Return to freezer.

To make chocolate shell, take soft butter and dark chocolate squares in a pan. Cook in low heat while mixing until the chocolate melts and the sauce is smooth. Remove from heat. I used bittersweet chocolate here, so my sauce and shell are almost black.

I added 1/2 cup finely chopped toasted almonds to the sauce. Now take an ice cream and dip in the sauce. Dip and swirl in one quick motion. Tap any excess chocolate sauce. It will harden and turn matte in 10-15 seconds. Serve choco bar immediately or keep in freezer until serving.