1. Scald milk in a saucepan over medium low heat (bring it almost to a boil in a thick bottomed saucepan, stirring constantly). Remove from heat, immediately add chocolate and stir until it has melted. 2. Whisk together eggs, sugar, cornstarch, and salt in a large bowl. I would get these ready in the bowl before I prepare the milk. 3. Add the warm chocolate milk mixture in a slow stream, whisking contents in the bowl constantly and then pour mixture back into pot. 4. Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens. 5. Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream and chocolate shavings. ---------------------------------------------------------------------------
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