Chocolate Pudding

1. 1

   In heavy medium saucepan, combine 2 cups milk, 1/4 cup sugar and salt; bring to a boil.

2. 2

   In medium bowl, mix cornstarch, cocoa and remaining 1/4 cup sugar.

3. 3

   Whisk in remaining 1/4 cup milk until smooth.

4. 4

   Whisk hot milk mixture into bowl and return to saucepan.

5. 5

   Bring to a boil, stirring.

6. 6

   Boil 2 minutes, stirring constantly.

7. 7

   In small bowl, beat egg with fork.

8. 8

   Whisk 1 cup hot mixture into egg, then whisk back into hot mixture.

9. 9

   Cook, stirring over medium-low heat, without boiling, 2 minutes.

10. 10

    Stir in vanilla.

11. 11

    Pour pudding into serving glasses.

12. 12

    To prevent skin from forming, place sheets of wax paper directly on surface of pudding.

13. 13

    Refrigerate until thoroughly chilled, about 2 hours.

14. 14

    If desired, top with raspberries and shaved chocolate just before serving.

No additional tips available.