Chocolate Pudding

• 2 ¼ cups 1% fat milk or soy milk
• ½ cup sugar
• Pinch of salt
• 2 tbsp cornstarch
• 2/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 tsp vanilla extract
• Raspberries (opt)
• Shaved chocolate (opt)

1. In heavy medium saucepan, combine 2 cups milk, ¼ cup sugar, and salt; bring to a boil.
2. In medium bowl, mix cornstarch, cocoa and remaining ¼ cup sugar.
3. Whisk in remaining ¼ cup milk until smooth.
4. Whisk hot milk mixture into bowl and return to saucepan.
5. Bring to a boil, stirring. Boil 2 minutes, stirring constantly.

In small bowl, beat egg with fork. Whisk 1 cup hot mixture into egg, then whisk back into hot mixture. Cook, stirring, over medium-low heat, without boiling, 2 minutes. Stir in vanilla.

Pour pudding into serving glasses. To prevent skin from forming, place sheets of wax paper directly on surface of pudding. Refrigerate until thoroughly chilled, about 2 hours. If desire, top with raspberries and shaved chocolate just before serving.