Chocolate Pots

Directions

1. 1
   Mix together the sugar, cornstarch and salt in a medium saucepan.
2. 2
   Add 1/3 cup of milk, stirring to form a smooth paste.
3. 3
   Whisk in the remaining milk and the egg yolks.
4. 4
   Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes.
5. 5
   (Do not boil.
6. 6
   ).
7. 7
   Remove from heat.
8. 8
   Add vanilla and chocolate, stirring until chocolate is melted and the mixture is smooth.
9. 9
   Pour into 4 4-ounce ramekins, glasses or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours.
10. 10
    Sprinkle with cocoa powder before serving, if desired.
11. 11
    NOTES: I have also used 3 oz.
12. 12
    unsweetened chocolate and 3 oz.
13. 13
    semi-sweet chocolate in place of the bittersweet chocolate.