Great stuff. I served this cold at a dinner for 20 and got loads of compliments. Adding 15% more chocolate made the flavor intense. I would add a few steps to the instructions. 1)Destroy every lump in the powder mix or risk lumpy pudding. 2)Grate the chocolate. It melted at the same moment the mixture boiled. 3) Stir a few spoonfuls of heated cream/chocolate mixture into the egg yolks to warm them up BEFORE putting the egg yolks into the pot.

Very creamy and tasty. Unsweetened cocoa powder (with a little vegetable oil) can be substituted for the unsweetened chocolate with good results. As an aside, for those having trouble adding in the egg: beat the yolks in a bowl and add a tiny bit of the hot pudding in, mix it up and add a little more. Then you can add the yolks into the pudding and they won't 'scramble'. Seperate the yolks carefully as well or you'll get bits of cooked egg white in your pudding. Overall a good, old-fashioned pudding recipe with wonderful texture and flavour.

This pudding is delicious! My kids and I had this as a snack with some vanilla wafers and loved it! I made a couple of minor changes to the recipe though- I cut the vanilla extract down to 1 teaspoon and added 1 teaspoon of almond extract as well. I also omitted the butter at the end (simply because I got busy with my kids and forgot until it was already in the fridge) and even without it this was the richest, creamiest pudding I've ever made, and I saved on some calories and fat! I will definitely make this again!

I thought this recipe was great simply because it is so easy to make! I will use it again with a couple of slight variations. I thought it was a bit too sweet and the sweetness overpowered the more complex, deep chocolate flavor that I was really hoping for. Next time I will use 3/4 cup sugar. Also, I used Ghiradelli unsweetened chocolate and I found that I was left with little dark flecks of chocolate throughout the pudding that hadn't melted completely despite the fact that I cooked at a lower heat for a longer period of time to try to avoid this. I don't think this had any impact on the flavor, because the pieces were so tiny, but next time I will melt the chocolate before adding it in. The little chocolatey spots definitely show that the pudding is homemade though, so if they don't bother you, just follow the recipe as is and go for it! Although the recipe doesn't mention it, make sure you temper your egg yolks before adding them in. (Add a little of the chocolate mixture to the yolks first and whisk to bring up the temperature, then pour in to the main mixture and whisk.) Failing to do this will leave you with little chocolatey scrambled eggs! Also, I would suggest using a whisk for the entire cooking process to ensure a lump-free pudding. All in all, very tasty!

This was exactly what I was looking for. I did grate the chocolate which worked out very well. Definitely temper the egg yolks by stirring some hot mixture into them then adding them to the pan. If you skip this step you'll wind up with little chunks of scrambled egg yolk in your pudding.

I upped the chocolate to 2.5 ounces and told my dad that it was really rich..."Well who doesn't want rich pudding?" This was really good, though. Very creamy, rich and chocolately. I only used maybe a teaspoon of butter and it still had great flavor. The best chocolate pudding recipe so far.

Very good! You can't really get to fancy w/ chocolate pudding so this is a basic recipe. Very chocolately. Just remember to prevent clumping add a little water or milk to the cornstartch before hand.

There's a trick to get all of the chocolate to melt. Use a whisk!! This recipe turns out great! My kids just loved it. Also, add the egg yolks in a little at a time, not all at once. This will definitely go into my family's "favorites"! Becky D.

way too bitter for my tastebuds and im a dark chocolate fan. needed more sugar to sweeten things up.

The chopped chocolate cannot completely melt before the ingredients are far too hot. The starch's effectiveness is ruined. Adding the egg, even after removing it from the heat, makes it literally scramble. A flop. I think MELTING the chocolate first would solve it. Won't try this one again.