¼ cup sugar
2 tablespoons cornstarch
2 cups hot milk
3 ounces semisweet or bittersweet
chocolate, preferably imported, coarsely chopped
1 teaspoon vanilla extract
Stir in the sugar and cornstarch together in a medium saucepan. Gradually stir in the milk Heat, stirring constantly, until the sugar dissolves and the mixture begins to boil and thicken, about 10 minutes. Add the chocolate.
Cook over medium low heat, stirring, until the chocolate is melted and mixture boil and thickens, about 5 minutes. Remove from the heat; cool for 5 minutes. Stir in the vanilla. Pour into small custard cups. Serve warm or at room temperature. Serves 4.