Heat milk over medium-high heat in a saute pan to 180 degrees or until tiny bubbles form around the edges. Make sure to not boil the milk.

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.

Pour milk mixture back into the saute pan. Add sugar, cornstarch, cocoa, and salt.

Heat over medium heat and bring to a boil. Stir constantly with a whisk so that it does not clump. Remove from heat when it begins to thicken.

Add egg yolks to a small bowl and whisk to beat.

Measure out 1/4 cup of the milk mixture and gradually stir it into the eggs.

Add mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts.

Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.