Mix in saucepan;

2/3 cup sugar
2 squares unsweetened chocolate (2 oz) or 1/3 cup cocoa
3 Tablespoons cornstarch
¼ teaspoon salt

Stir in gradually;

2 ¼ cups milk

Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Remove from heat.

Blend in;

1 ½ teaspoons vanilla

Chill. Serve in sherbet glasses topped with fresh fruit or whipped cream.

This can also be served warm topped with ice cream.