Reviewed: Oct. 30, 2009

very easy to make and VERY tasty! I made this on a night that I had planned to make a more complicated dessert but I ran out of time and made this instead. What a happy coinsidence - it was a hit! Like a past reviewer I made this with 6tbsp fry's cocoa and 2 additional tbsp of butter. mmmm would be fabulous with pound cake.

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Redrane

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Reviewed: Oct. 20, 2009

this was an awesome rich chocolate pudding it was awesome... i used Dagoba organic chocolate bar extra dark 87%. it was devine id make it again. ^.^

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kristine kat

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Reviewed: Aug. 29, 2009

Great recipe with a BIG change to the instructions which will save you a heap of trouble: Heat milk and sugar and salt ONLY in a saucepan. In a small measuring cup, whisk egg yolks, an extra 1/4C milk and cornstarch until smooth. When milk mixture comes to a boil, THEN remove it from the heat and slowly pour cornstarch/egg mixture in while whisking well. Return to heat stirring constantly for only one minute. Prepare chocolate prior to that by microwaving in separate bowl and stirring before you whisk it into your pudding. End by stirring in vanilla and butter. We serve it warm at our house. YUMMMMM!!!

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PattiJo

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Reviewed: Jul. 26, 2009

My husband cannot have artificial sugars, so boxed pudding no longer works for us. This is a great pudding recipe that is fast and the ingredients are easy to find in my pantry. I used semi-sweet chocolate because it was what I had. Still came out great, just a little too sweet. Served it warm with pound cake.

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LaPerdue

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Reviewed: Jul. 22, 2009

chocolate squares can't exist in my house for more than 24hr so I used 6tbl cocoa pwd and 2tbl butter to substitute. This seemed to work fine. It would help if the recipe said "stir until it forms a pudding consistency." I don't have much experience with pudding or corn starch so the first time I made this I stirred for two min and put in the fridge, thinking it'd congeal as it chilled. it does not! You need to stir until it is the consistency you want. Delicious and so fast! loved it.

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carmel

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Reviewed: Jun. 11, 2009

This was a great homemade chocolate pudding. Make sure you temper the eggs and melt your chocolate. I did use a semi-sweet chocolate. I think it would have not been sweet enough for me if I didn't do that.

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Love2Cook

Cooking Level: Expert

Home Town: Mercersburg, Pennsylvania, USA

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Reviewed: Apr. 30, 2009

Substituted Vanilla Rice Milk with regular milk needed extra cornstarch due to substitute. Very tasty & sweet.

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CURLYALLISONS

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Reviewed: Mar. 9, 2009

did this with chocolate syrup...worked well but a bit too sweet. good concept though.

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sab

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Reviewed: Mar. 1, 2009

Good and easy, I used flour instead of the corn starch as I was out.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 19, 2009

Wow this is a wonderful and easy pudding. I only changed the recipe by using 1 cup heavy cream and 1 cup milk, only because I had cream that needed to be used up. I used a whisk and had no problem with my chocolate melting in nicely. I think it tasted good even before adding the egg yolks and the butter but it makes it really rich and creamy so it is worth the added calories and fat. We ate it warm with vanilla ice cream and everyone loved it. Thanks for this yummy recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

This was sooooo good! I had 2 yolk to use cause I hate to waste food and stumbled on this recipe. I did mix the cornstarch in the milk first and did temper the eggs instead of adding them straight in. I also had cocoa powder 3 tablespoons with 1 tablespoon veg. oil. So I did waver from the original a bit but it was oh sooo good and smooth and creamy!

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Jess

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

This was the MOST DELICIOUS pudding recipe EVER! I sent him the recipe a few days ago & told him we should try it w/ a few modifications like other recco'ed. My husband had it chilled & waiting for me today after I got home from work. Here are the changes, per some of the other reviews I saw. He cut back the sugar to 3/4 cup. He also used 2.5 (1 oz) squares of the unsweetened chocolate (instead of just 2 oz). It is not too sweet & it is not too bitter - it is perfect. Also, he was sure to grate the chocolate using a microplane, instead of chopping, for easier melting. And finally, the butter at the end is not necessary at all. Also, use a whisk throughout the entire process. And whipped cream is not necessary. It is so rich & chocolately that you can't even taste the whipped cream! PERFECT! Will make over & over!

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mittvil

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 21, 2008

This pudding came out perfectly! I did not have any problems with melting or clumping. We will definitely be making this again.

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johanna1192

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 18, 2008

awesome, simple recipe with a great taste! I used it to make a simple brownie trifle layering the pudding with brownies and cherry pie filling and adding a dollop of whipped cream. Yummers! It is also yummy to eat while still warm!

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PUAHA

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Fountaintown, Indiana, USA

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Reviewed: Nov. 17, 2008

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.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Oct. 30, 2008

I did not like this, it was too sweet.

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meenleen

Cooking Level: Intermediate

Home Town: Saugus, Massachusetts, USA

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Reviewed: Oct. 28, 2008

This could totally be cook error, but it turned out very lumpy. I followed the directions to the "T". It had a good flavor, but the lumps just turned us all off!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Oct. 8, 2008

This is a great recipe I had to make some small changes just because of what I had on hand. I used 3 Tablespoons of cocoa powder with one Tablespoon of Vegetable oil in place of the 1 ounce of unsweeted chocolate and I added 1/2 cup of semi-sweet chocolate chips (just to get rid of the chips) all I had was one teaspoon of French Vanilla extract and I only used 1 tablespoon of butter. Everyone in my house agreeded that this was the best chocolate pudding ever!! Thanks for the recipe:)

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tbrown

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

This is a good chocolate pudding recipe, but I would cut back on the sugar a bit to 3/4 cup. I didn't have the semi-sweet chocolate squares so I added 4 tablespoons of cocoa instead. Will definitely make again.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Jul. 18, 2008

This turned out pretty good. It was a little too sweet so next time I will cut back on the sugar a bit, but other thatn being too sweet the flavor was great and the consistency was just perfect. Creamy and smooth. I made dirt cups with this for my boys (with the oreo crumbs and gummy worms) and they were great! Will definitely make this again, just with less sugar.

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