1. Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth. Remove from heat, and let stand 5–10 minutes. Stir in 1 1/4 cups half-and-half.
2. Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.
3. Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.
4. Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs. Serve immediately.