3 cups fat-free milk
1/2 cup packed fresh mint leaves
2/3 cup sugar (I used turbinado sugar)
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
2 ounces dark chocolate, chopped (use whatever is on hand)
|Awful pic, but see the bubbles?|
Prepare your mint by separating the leaves from the stems, enough to fill a 1/2 cup when packed.
Remove the milk from heat and add the mint leaves. Let stand for 15 minutes.
Strain the milk and leaves through a sieve into a bowl to reserve the milk. Discard all leaves.
|before it begins to boil|
|see how thick it gets?|
Place egg yolks in a medium bowl.
Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.