Mint Chocolate Espresso Pudding
1/2 cup Milk
2 tablespoons Sugar
1/4 teaspoon Espresso (instant espresso)
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Mint Chocolate Chips
3 Egg Whites
Simmer milk, sugar and espresso in a saucer or small pot.
In a blender add the chocolate with the milk mixture (still hot) and the egg whites.
Mix well and pour on small glasses (for several servings).
Refrigerate for about 2 hours.
Garnish with some whipped cream and mint leaves or whipped cream and shaved chocolate.