In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of 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. 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 with berries, mint leaves and cocoa.
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