| 1 |
In a small bowl, lightly beat egg whites and set aside.
In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup
of milk into cocoa mixture until completely smooth. |
| 2 |
In a large heavy saucpan, combine remaining milk, sugar,
and salt. Mix well. Bring to a boil over high heat, whisking cornstantly.
Remove pan from heat. |
| 3 |
Whisk cocoa mixture into hot milk mixture. Bring to a boil
for 2 minutes, whisking constantly. Remove pan from heat. |
| 4 |
Gradually whisk 1 cup of hot cocoa mixture into the egg
whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes,
whisking constantly. Do not boil. Remove pan from heat. |
| 5 |
Add vanilla; blend well. Pour pudding into serving dishes. Cool to
room temperature. Cover and chill for 1 hour. Garnish with berries, mint
leaves, and cocoa. |