Desserts - Chocolate Pots (Serves 8)

2/3 cup granulated sugar
2 T cornstarch
1/8 t kosher salt
3 cups whole milk
4 large egg yolks
1/2 t vanilla
6 oz bittersweet chocolate, chopped
1/2 t unsweetened cocoa powder

In a medium saucepan, combine sugar, cornstarch, salt.  Add 1/3 cup milk, stirring to form a smooth paste.  Whisk in egg yolks and remaining milk.  Cook mixture over med-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12-15 minutes (do not allow to boil).  Remove from heat.  Add vanilla and chocolate, stirring until choc is melted and mixture is smooth.  Pour into 8 4 oz ramekins, glasses, or teacups.  Refrigerate, covered, until chilled, at least 2 hours and up to 2 days.  Sprinkle with cocoa powder before serving.