Chocolate Pudding

Chocolate pudding is total comfort food to me.  Last month, Tim was sick and so I made this pudding to help him feel better.  It's very easy to make, and I like it because the eggs are cooked, making it a good choice for kids or anyone feeling under the weather who doesn't want to take the risk on food poisoning.  It's chocolate-y without being over-the-top decadent...basically the perfect bowl of warm pudding to warm you up and heal whatever ails you.  Leftovers are also really delicious chilled.

Chocolate Pudding (adapted from Recipe Girl, original recipe here)
Serves 6

2 large egg yolks
1/2 cup white sugar
3 T cornstarch
3 cups milk (I used 2%)
5 ounces chocolate chips
Generous pinch of salt
2 tsp vanilla extract

1. Whisk together the egg yolks, sugar, and cornstarch in a large bowl.
2. In a medium saucepan, combine the milk, chocolate chips, and salt.  Whisk over medium heat until the chocolate melts and the mixture is hot but not boiling.  Gradually whisk into the egg mixture, stirring constantly, until all the chocolate mixture is incorporated.  Whisk briskly for a minute or so, and then return to the saucepan.
3. Continue to whisk over medium heat until the pudding is thickened, 12-15 minutes.  (The pudding will be smoother if you whisk constantly, but if you're a multitasker like me, you can get away with whisking vigorously every minute or so...if things get too lumpy, use a rubber spatula to strain the pudding through a mesh strainer.)
4. Remove from the heat and whisk in the vanilla.  Serve warm, or pour into a storage container, top with plastic wrap (pushing the plastic wrap directly onto the surface of the pudding), and chill until ready to serve.