In a small bowl, whisk together 1/2 cup of almond milk with the cornstarch, until smooth and no lumps remain. Set aside.
In a heavy-bottomed medium sized saucepan, combine the remaining ingredients. Heat over medium heat, and whisk continuously until the chocolate chips have melted, and the mixture is smooth and glossy. Turn the heat to medium-high to get the mixture simmering. Stay close, keep whisking or things will stick and possibly burn.
Once the mixture is bubbly, stream in the cornstarch slurry, whisking constantly. Cook for a minute or 2, or until the mixture thickens a bit. Remove from heat.
Let cool until no longer scalding hot but not so much that it has set or it might be difficult to pour into the molds. If there is a layer of "skin" on the top, gently remove it as it will make lumps in the ice pops.
Pour the mixture into the ice pop molds and cover. Place in the freezer in a level spot. After about an hour, insert the wooden ice pop sticks (if you add them before the ice pops have frozen a bit, the sticks can sink and you'll be left with stubby, crooked handles. ) Return to the freezer and freeze for another 3-4 hours, or until set.
To remove ice pops, run each mold cavity under hot water, gently pulling on the stick until the ice pop comes out. Enjoy!