For the Chocolate Pudding:
In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture starts to steam and thicken, about 5-7 minutes.

1. In a small bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then slowly whisk the egg yolk mixture back into the saucepan.
2. Continue cooking the pudding over medium heat, whisking constantly, until it thickens further, about 2-3 minutes. Remove from the heat and stir in the butter, vanilla extract, and chopped chocolate. Keep stirring until the chocolate is completely melted and the pudding is smooth.
3. Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour to fully chill.
4. To Serve:
   Once the pudding has set, top each serving with a handful of sliced strawberries and a sprinkle of chopped pistachios. Add a dollop of whipped cream on top if desired for an extra touch of indulgence.