Use fingers to lightly oil two 14-hole ice-cube trays. Line a small oven tray with baking paper.

Working quickly, combine ice-cream and pudding in a medium bowl; press mixture into ice-cube tray holes. Freeze about 2 hours or until firm. Release cubes onto the prepared tray; freeze 30 minutes.

Meanwhile, to make chocolate curls, slightly warm the chocolate block between your hands; drag the blade of a sharp vegetable peeler evenly down the side to give about ¼ cup chocolate curls (see page 123). Transfer to an airtight container.

Chop remaining chocolate. Stir half the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl). Pour into a heatproof jug.

Working quickly, insert cocktail picks into ice-cream cubes. Dip half the ice-cream pops, one at a time, into chocolate until covered; return to baking paper-lined tray. Freeze until ready to serve.

Repeat melting and dipping with remaining chocolate and ice-cream pops; freeze until ready to serve. Serve pops in paper cases, sprinkled with chocolate curls.