Warm the milk. Add the cocoa and sugar and dissolve (don't bring to a boil.)
Beat the egg whites well, and add the cocoa mixture a little at a time.
Filter through a fine strainer twice.
Put into your containers. If there are any bubbles at the top, use a spoon to remove them. Cover with aluminum foil.
Place in a pot with hot water (the water level should be equal with the pudding), cover the pot with a lid, and bring to a boil on extremely low heat for 7 to 10 minutes.
Give it a shake and if it jiggles, stop the heat and let sit in the pot for 5 minutes. Once cooled, place in the refrigerator to chill.
Add hot water to the sugar and cocoa a bit at a time to dissolve, being careful not to form any lumps, creating the chocolate sauce.
Top with the chocolate sauce before serving!
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Story Behind this Recipe
As a part of my egg white pudding series, I made a simple chocolate-flavored one with cocoa for my daughter who loves chocolate. Topping with chocolate sauce was a great success!
The cocoa will break apart a bit while boiling, but this isn't a failure, haha! Just top with the sauce and you won't even notice. Goes perfectly with whipped cream! Top with whipped cream and pour the sauce over it to make it even creamier.