Reviewer:

Reviewed: Feb. 9, 2012

You do as you wish but this recipe is good as it is. It isn't difficult and is much better than pudding purchased in the store. I use very heaped up tablespoons of cocoa but that is my preference. Upon cooling you get that lovely pudding "crust" - I double the recipe when I make it as one isn't enough.

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Reviewer:

Debs

Home Town: Conneaut, Ohio, USA

Living In: Bingley, Yorkshire, England, U.K.

Reviewed: Feb. 5, 2012

My daughter is severely allergic to milk. I was dismayed when realized that I had accidentally grabbed the wrong box of pudding (with non-fat dry milk) at the store to make her favorite "dirt pudding". Found this recipe and substituted soymilk and it turned out perfectly! Passed my taste test (I don't care for soymilk) because I couldn't even tell that it wasn't made with real milk. Stir CONSTANTLY with silicone spatula otherwise the cornstarch mixture congeals at the bottom of the saucepan. Be patient, might take at least 10 minutes to thicken when using soymilk.

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Reviewer:

Mojo

Reviewed: Feb. 5, 2012

YUM!!! So easy and so delicious...used skim milk which eased the guilt over the HEAPING Tbsp. of cocoa I put in. Very rich and smooth. Next plan is to increase by 1/2 for a pie.

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Reviewer:

swackerman

Reviewed: Feb. 1, 2012

So very delicious!! Easy to make! I followed the directions exactly.

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Reviewer:

JJarrett

Reviewed: Jan. 27, 2012

Delicious! I wanted to make a banana pudding recipe but having all chocolate lovers in the house, decided to try this recipe! all I can say is I will never waste money on box pudding again! I added the pudding to a pan lined with vanilla wafers and sliced banana and am waiting for it to cool before refrigerating but my daughter was liking the pan clean! (ok, and I had a spoon too! yummy!) I stuck to the recipe as written and it was perfecit, not too sweet and lots of chocolate yumminess. I plan to add some whipped topping when I serve it instead of the classic merangue. Can't Wait!

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Reviewer:

karencooks

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

This reminds me of pudding my grandmother would make when I was a kid! Only she put way more butter in it and we would eat it over biscuits while it was hot. She called it Chocolate Gravy. A very nostalgic recipe. I have a McCormick's Cocoa Chili spice that I added the second time and it added a little more of a modern edge to it. This is a great, inexpensive, tasty desert!

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Reviewer:

tigergal73

Reviewed: Jan. 22, 2012

I just made this ( had a craving for chocolate puddin'!) and it's outstanding! The butter added at the end made it so smooth and creamy! Simple ingredients and so easy to make. I can see making this when we camp - what a treat! Thanks, Kelly - I'll make this often!

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Reviewer:

Camping cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Englewood, Colorado, USA

Reviewed: Jan. 21, 2012

My daughter has sever food allergies and I made this pudding for her and substituted soy milk for regular milk. It was great. I even froze it into pudding pops or added more cornstarch to make a chocolate pudding pie. Everyone always loved it and never thought it tasted allergen free

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Reviewer:

Fundays

Reviewed: Jan. 21, 2012

All I can say is... delicious!! So much better than the boxed instant that I'm used to. I used skim milk and left out the butter to try to make it healthier. It turned out great.

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