Instructions: In a deep saucepan place 2 cups of milk, 1/4 cup of sugar and the mint sprigs and bring to a simmer. Remove from heat and allow it to sit for 5-10 minutes. Remove mint and discard. Return pan to moderate heat and add the bittersweet chocolate. Whisk frequently until chocolate melts into milk, then remove from heat.

In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch, cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until smooth. Slowly whisk in the hot milk mixture and return to the saucepan over moderate heat. Stir sides and bottom constantly with a spatula until mixture just begins to simmer. Slowly whisk into bowl with eggs, being careful not to scramble them. Return to pan and cook over low heat for 2 to 3 minutes, stirring constantly, to cook egg through and thicken mixture. Remove from heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax paper directly on pudding to keep skin from forming and refrigerate for up to 3 days.

To serve, carefully remove plastic and garnish with lightly whipped cream, chocolate shavings and mint sprigs if desired.

This recipe yields 4 to 6 servings.

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