To solve the thickening problem follow this method: After adding the 1/3 cup of milk heat as required until thickened, stirring with a whisk occasionally. Heat the rest of the milk (I heated it in the microwave for one minute while I broke up the chocolate into a bowl) and add to the chocolate pieces stirring until chocolate mixture is smooth. Add the chocolate mixture to the thickened egg and continue to heat until blended.
Seeing as how so many people had trouble with the thickening, I decided to try tapioca starch in place of the corn starch but I did use 4 level Tablsp. Instead of just 2. And I used a double boiler to prevent the milk from scorching. Both techniques were successful - my chocolate pots were finished inside of 25 minutes from start to finish. AND the flavor was lovely. I WILL keep this recipe handy as my daughters are gluten free. Serving it to her new boyfriend tomorrow! 😊
If you are gluten-free, be careful with chocolate! I have been told that most chocolate has soy lecithin and soy causes reactions like gluten. Unfortunately I have yet to find a good gluten free chocolate. Cocoa is ok so it's possible to replicate many chocolate desserts but not all.