Chocolate-Mint Pudding

3 cups milk
1/2 cup packed fresh mint leaves
2/3 cup sugar
1/4 cup cornstarch
3 tbsp. unsweetened cocoa
1/8 tsp. salt
3 large egg yolks, lightly beaten
1/2 tsp. vanilla extract
2oz. semisweet chocolate, chopped

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until
tiny bubbles form around edge (do not boil). Remove from heat; add mint.
Let stand 15 minutes; strain milk mixture through a sieve into a bowl,
reserving milk. Discard solids. Return milk to pan; stir in sugar,
cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil,
stirring constantly with a whisk until mixture thickens.

Place egg yolks in a medium bowl; gradually add half of hot milk mixture,
stirring constantly with a whisk. Add egg 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. Garnish with
mint sprigs, if desired.

6 servings