Decadent Chocolate Birthday Pudding

1.In a medium saucepan, combine 1 1/2 cups of milk and sugar over medium heat. Stir until the sugar dissolves, about 5 minutes.

2.In a small bowl, whisk the remaining 1/2 cup of milk with cornstarch until smooth. Add the cornstarch mixture and cocoa powder to the saucepan, whisking continuously.

3.Cook the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes.

4.Remove the saucepan from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.

5.In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the chocolate mixture into the egg yolks while whisking continuously to temper the eggs.

6.Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly until thickened, about 2-3 minutes.

7.Remove from heat and stir in vanilla extract. Let the pudding cool slightly, stirring occasionally to prevent a skin from forming.

8.In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until well combined.

9.Divide the pudding among serving cups or bowls and refrigerate for at least 2 hours to set.

10.Serve the chocolate birthday pudding chilled, topped with whipped cream and sprinkles for an extra festive touch.