In a small skillet melt chocolate over low heat; gradually stir into milk.
In mixing bowl combine eggs, sugar, vanilla, and salt.
Gradually stir in chocolate mixture.
Pour into six 6-ounce custard cups.
Set on rack in electric skillet; set heat control at 250°.
Pour hot water into skillet to depth of 3/4 inch.
Cover, leaving vent open, and steam till knife inserted just off-center comes out clean, about 12 to 15 minutes.
Serve warm or chilled in sherbet dishes; garnish with whipped cream and a dash of cinnamon.