Chocolate Blancmange

Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.

Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.

Remove from heat, and stir in vanilla.

Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.

When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.

Garnish with whipped cream if desired.