Chocolate pot - sooo good

1. 1. In a med saucepan combine sugar, cornstarch and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.

2. 2. Cook the mixture over med-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12ish mins or less ( do not allow to boil). Remove from heat.

3. 3. Add the vanilla and chocolate ( I melted the chocolate a smidge in the microwave before adding), stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4 oz ramekins, glasses or teacups. Refrigerate, covered, until chilled, at least 2 hrs and up to 2 days.

4. 4. When serving put a blob of whip cream and some fresh raspberries on top.