*  Exported from  MasterCook  *
 
                         The Best Chocolate Pudding
 
 Recipe By     : Dessert Show
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          milk or light cream
      1/2  cup           sugar
    6      large         mint sprigs
    6      ounces        bittersweet chocolate -- finely chopped
    1      pinch         salt
    2      tablespoons   cornstarch
      1/2  teaspoon      cinnamon
    2      tablespoons   unsweetened cocoa -- (Dutch process)
    2      large         eggs -- beaten
    1      teaspoon      vanilla extract
                         Lightly whipped unsweetened cream
                         Shaved bittersweet chocolate
 
 In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint sprigs
 and bring to a simmer. Remove from heat and allow it to sit for 5-10
 minutes. Remove mint and discard. Return pan to moderate heat and add the
 bittersweet chocolate. Whisk frequently until chocolate melts into milk,
 then remove from heat.
 
 In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,
 cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until
 smooth. Slowly whisk in the hot milk mixture and return to the saucepan over
 moderate heat. Stir sides and bottom constantly with a spatula until mixture
 just begins to simmer. Slowly whisk into bowl with eggs, being careful not
 to scramble them. Return to pan and cook over low heat for 2-3 minutes,
 stirring constantly, to cook egg through and thicken mixture. Remove from
 heat and stir in vanilla.
 
 Pour pudding into dessert glasses or ramekins, cover with plastic or wax
 paper directly on pudding to keep skin from forming and refrigerate for up
 to 3 days. To serve, carefully remove plastic and garnish with lightly
 whipped cream, chocolate shavings and mint sprigs if desired.
 
 
 
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 NOTES : Yield: 4 to 6 serving