Kelly’s chocolate pots

1. 1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the mmilk, stirring to form a smooth paste. Whisk in the egg yolks and remaining milk
2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4 0z ramekins glasses or teacups. Refrigerate, covered until chilled. at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving
4. Kelly adds whipped cream and raspberries....yummy