Chocoholics rejoice! There's nothing like this smooth, creamy pudding. It is almost as quick to fix as instant.

2	Egg	Whites
2/3	Cup	Unsweetened cocoa powder
2	Tbsp.	Corn starch
2 ¼	Cups	Milk (2%, 1% or skim)
1/2	Cup	Sugar
1/8	Tsp.	Salt
1	Tsp.	Vanilla extract

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa powder 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 medium-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, stirring constantly. Remove pan from heat. Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, and continue to stir constantly. DO NOT BOIL. Remove pan from heat. Add vanilla and blend well. Pour pudding into serving dishes. Cool to room temerature. Cover each with wax paper to prevent "skin" from forming. Chill for at least 1 hour. Garnish with berries, mint leaves or whipped topping.