Directions

1. Use a coffee grinder or mortar and pestle to roughly crush the cardamom pods.

2. Pour the milk into a microwave-safe bowl (a glass measuring cup works well), add the crushed cardamom pods and microwave until hot but not boiling, about 4 minutes. Steep in the refrigerator for at least 1 hour and up to overnight.
3. Combine the cornstarch, sugar, and salt in a medium saucepan. Strain the cold milk into the saucepan and whisk to combine, making sure there are no lumps of cornstarch. Heat the milk mixture over medium-low, whisking frequently, until the milk starts to thicken, about 10 minutes. When the milk coats the back of a spoon, whisk in the chocolate chips and continue to cook until the pudding thickens, 2-3 more minutes. Strain the pudding through a fine mesh strainer into a storage container.

4. Cover the container and chill the pudding for 3-4 hours.

5. Top each serving with a sprinkle of Cyprus salt and cracked baies roses.