Chocolate Pots

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.

No additional tips available.