Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar.
Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken.
Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper.
Add egg mixture to the pot of milk.
Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes.
Mix in chips until melted and combined well.
Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.
