A frozen chocolate treat on a stick spiked with liqueur was one of August's Tuesdays with Dorie projects from Dorie Greenspan's book Baking Chez Moi.
The mixture of melted chocolate, chocolate bits, Kahlúa, and whipped egg whites and cream was delicious but was light and airy and mousse-like and I
wondered how easily it would release from the popsicle moulds. The answer was not very. Only two of eight came out intact. Maybe I just need more practice. Oh well...
If I were to make it again I would follow Dorie's suggestion in the headnotes to freeze it in any container and scoop it out at serving time.