In a medium-sized bowl, whisk together the egg yolks and sugar, add the milk and cream whisking to fully incorporate.
Transfer into a saucepan and cook on medium-low heat while whisking constantly. Bring the mixture to almost a boil, cooking for a total of 5 minutes on the stove. Make sure you are always whisking to prevent chunks from the egg forming. The mixture should thicken slightly and be steaming hot.
Remove from the heat and stir in the vanilla. Pour over the chocolate chips in a heat-safe bowl and let sit for about 1 minute to melt the chips. Whisk the mixture until the melted chocolate is fully incorporated.
Pour the pudding into individual serving cups or ramekins or leave in the bowl. Chill in the refrigerator for 4-6 hours or overnight until set. Serve with raspberries or strawberries and whipped cream if desired. Enjoy!