Desserts

Lightly beat egg whites, set aside. Combine 2/3 C cocoa and cornstarch. Whisk ¾ C into cocoa mixture until completely smooth. In a saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Whisk cocoa mixture into hot milk. Bring to a boil over medium-high heat, boil for 2 minutes, whisking constantly. Remove from heat. Gradually whisk 1 C of hot cocoa mixture into egg whites. Pour mixture back into pan. Cook for 2 minutes, whisking constantly-do not boil. Remove from heat. Add vanilla, blend well. Pour into serving dishes, let cool to room temperature. Chill for 1 hour. (lay a sheet of waxed paper directly onto pudding surface to avoid skin)