The holiday we have all been waiting for is almost here. Friday is National Chocolate Pudding Day! So, get out your pudding decorations and trim the pudding tree…this is going to be a good one.

Chocolate pudding has fallen off the comfort food radar. There is nothing chic or trendy about it. But, it doesn’t stop being delicious and satisfying. It is easy to make with ingredients you have on hand (that is if you haven’t finished the bag of chocolate chips). And, the hardest part is waiting for it to cool.

We definitely recommend making a batch of chocolate pudding soon, and here is a tried and true recipe. We have an old print-out from 1998, but we can no longer find it on the website.

Chocolate Pudding Recipe
Adapted from Epicurious
Yields 3 to 4 servings

Ingredients
3/4 cup white or turbinado sugar
3 tablespoons corn starch
pinch of salt
6 ounces Ghirardelli Bittersweet Chocolate Chips
2 cups whole milk
2 egg yolks
2 tablespoon butter
1/4 teaspoon vanilla extract

Directions
In a heavy saucepan, whisk together the sugar, cornstarch, and a pinch of salt. Add the chocolate chips to the sugar mixture.

In a bowl, whisk together the milk and egg yolk. Gradually whisk the liquid into the chocolate mixture.

Place the saucepan over moderate heat, whisking continuously, and allow to boil for one minute (keep whisking).

Remove the pan from the heat and whisk in the butter and vanilla. It is important to do this step after the pan is removed from the heat so that the pudding will set.

Divide the pudding between three or four small dessert bowls (depending upon the size). Cover the surface with plastic wrap to prevent a film from forming on top. And, place them in the fridge to cool (or in the freezer for half an hour if you are in a rush).

Top with whipped cream or fresh berries.