Chocolate Pudding

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine  cocoa and cornstarch. Whisk ¾ c. milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture. 

Bring to a boil over medium high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

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. Add vanilla; blend well.

Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish as desired with berries, mint and cocoa.

To prevent pudding skin, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.