Reviewed: Jun. 8, 2009

I'm not sure what to say about this recipe. It tasted like dark chocolate. I definetly taste the baking cocoa in it. It might have been because I wasn't able to eat it until it got cold because of my timing for dinner. I didn't try it with the whipped cream. I might try this again to try it with the whipped cream. It might taste better.

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lynnshamrock

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Reviewed: May 23, 2009

Delicious!

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esitko

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Reviewed: May 23, 2009

This was a very rich and chocolatey pudding! I really liked the flavor, but the texture was not quite as good as pudding made from a boxed mix. The only change I made was to use vanilla instead of almond extract, because some members of my picky family didn't think it would taste good. It was very tasty topped with whipped cream! Thanks for sharing the recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 13, 2009

Very chocolatey and yummy! I made no changes to this recipe and it turned out great with no problems. Place plastic wrap directly on the pudding to keep a skin from forming. This is good either warm or cold! Thank you Josie for a great chocolate pudding recipe!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Mar. 28, 2009

I used this to make dirt cups with my son. It was quick, easy and very good.

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momof2

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Finally, an easy, straightforward chocolate pudding recipe! Of course, I modified a little... Combo of almond milk and soy milk; used Sucanat instead of sugar and reduced to 3 Tbs; stirred in handful of Ghiradelli chips at the end and topped with slivered almonds and dried unsweetened coconut. Yum!

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HealthyChef

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Reviewed: Oct. 28, 2008

Delicious, very chocolately. Thickened up quickly and nicely. Tasted best when it was served cold. It's nice to have a great homemade chocolate pudding recipe, rather than using a boxed mix containing artificial chemicals.

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KIMAR

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Reviewed: Jun. 14, 2008

This pudding was a hit thanks. Thickened up beautifully and I had no lumps...even without using a whisk. Just keep stirring like mad. Have also tried this recipe with peppermint essence instead of the almond and it was divine! Kids want me to make it again.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jun. 25, 2007

Quick, easy and super-chocolatey!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Mar. 17, 2007

Very easy to whip up and tasty, I didn't have any problems getting this pudding to thicken and I thought the almonds were fine. I put some sliced banannas on the top of mine.

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HEVEN2MRGATROID

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Reviewed: Jul. 25, 2006

Oh yummy. Perfect for when you're jonesing for a quick jolt of chocolate. Nice and creamy!

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Debra

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Reviewed: Feb. 9, 2006

We have reduced the amount of almond extract to 1/8 teaspoon as requested by the submitter.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 30, 2004

The almond flavoring dominated the chocolate, masking all other flavors. Could not get it to thicken at all. Will not be making again.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: May 10, 2004

I had no trouble with this recipe. It thickened to a beautiful consistency and was very yummy. I had it on the table in 10 minutes flat. Next time I will experiment with different flavours: mint, rum, raspberry...

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AMATEUR CHEF

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 10, 2004

I love chocolate and almonds together, but I was disappointed with this recipe. I was not able to get it to thicken, even after putting it in the fridge overnight. Also, it had WAY too much almond flavoring.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2003

If you like dark chocolate you will love this recipe. Add cinnamon for a mexican flair. Next time I make this recipe I plan to remove the milk and subsitute 2 cans of evaporated milk (14 oz) to add a more creamy flavor. (see Old Fasioned Butterscotch Pudding)

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APPYFROGGIE

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Reviewed: Feb. 2, 2003

I am the one who submitted this recipe and I guess I was in a hurry because the introduction sounds like it was written by my 4 year old. It should read: This is "a" quick and delicious snack...Sorry for the screw-up.

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