The Best Chocolate Pudding Ever

So when I made the cake pops for Father's Day, I had some leftover egg yolks.
Google said that homemade pudding needs eggs yolks.
Easy decision -- I like pudding.

It was difficult to find a recipe that called for five egg yolks (because that's what I had leftover).
This one needed four.
That's close to five, right?
Thank goodness I'm good at fractions.
I changed all of the ingredients (for myself, not here for you) to use five egg yolks.
It's not easy to measure 5/12 of a cup.

But I did, and after making it, I will only make homemade pudding from now on.
This is so creamy, so rich, so amazing.
Seriously.
You have to make this.
Your family will thank you.
So will your tastebuds.

The Best Chocolate Pudding Ever
from Joy of Baking

Ingredients
3/4 cup granulated sugar
3 Tbsp cornstarch
1/3 cup cocoa powder
1/8 tsp salt
2 1/2 cups havy whipping cream
4 large egg yolks
4 oz. semisweet chocolate finely chopped (I used chocolate chips)
1 1/2 tsp. vanilla
1 Tbsp unsalted butter, room temp.

Directions
•In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. •Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.
•Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.
•Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.
•Rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.
•Then pour in the remaining 2 cups milk with the cream.
•Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.)
•Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth.
•Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. •Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). •Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.
•Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.
•Pour into 6 to 8 bowls or wine glasses.
•Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap.
•Can be made a day or two ahead of serving.