In a medium size bowl, whisk together the egg yolks, cocoa, salt and cornstarch.

Pour milk in a medium saucepan, and bring to a boil.

Once milk is at a boil, take off heat and add a little bit at a time into the egg mixture.

Pour the mixture into another CLEAN (this is important - you do not want to scorch!) medium saucepan and add vanilla.

Whisk until it starts to thicken up, about 4 minutes.

Keep on whisking until the pudding is thick and glossy for about another 2 minutes.

Refrigerate for about an hour then divide the pudding into mini cups or bowls and serve.

Will keep for about 5 days in the refrigerator covered in plastic wrap.