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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
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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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Reviewer:

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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Reviewer:

Mama Cass

	Cooking Level: Intermediate Home Town: Laurel, Maryland, USA Living In: Marriottsville, Maryland, USA
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Reviewed: Nov. 14, 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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Reviewer:

APPYFROGGIE


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Reviewed: Nov. 7, 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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Reviewer:

JOSIE

	Cooking Level: Intermediate
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