Reviewed: May 15, 2012

Melt the chocolate in the milk over low heat; while this is happening mix the dry ingredients together, get rid of all lumps. Add to the milk and choc and whisk; A LOT. Turn up heat to med high. Temper the egg yolks and gradually add to hot milk mixture...keep whisking till mixture boils and thickens. Remoe from heat and add vanilla. I used whole milk so didn't feel butter was necessary. Creamy and delicious! Too sweet for our tastes so only used about 2/3 cup sugar.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: May 8, 2012

This was my first try at homemade stove top pudding... The taste satisfied my chocolate craving, but I didnt mix the pudding enough, so it6 wasnt smooth. But that was my fault not the recipes.

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Reviewer:

curleyjo84

Cooking Level: Expert

Reviewed: May 2, 2012

Easy, quick and yummy!!! my daughter doesn't like most chocolate and she gobbled this one up! I used 1/2 W Sugar & added chunked left over Easter Chocolate. Added another cup of milk and 1 extra tblsp of cornstarch! Perfect :0) thanks

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Reviewer:

Treese

Reviewed: Apr. 1, 2012

I'm in love with this pudding, and I'm not a pudding person - I abhore the commercial 'instant' puddings. Like other reviews, I add a bit more chocolate than called for, for the chocolate to stay the dominant flavor. I just made a double batch, and I used half milk and half of half-n-half. I am a chocolate snob, and always use the best chocolate. I recommend using Guittard chocolate, in my opinion it's better than Ghirardelli, unless a local store carries the high-end single origin bean chocolate. For Utahns, you can't get better than Amano Chocolates, an Orem-based company. When it comes time to tempering the eggs, I learned to have another person pour a thin stream while I whisk madly. Slowly add more until you have about a cup of mixture in the bowl, and then whisk constantly again when adding the tempered eggs back into the pan. Mimi, you have my everlasting love for introducing me to the delights of homemade pudding.

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Reviewer:

Miss_Bodyworker

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

We loved this pudding! I did use less sugar and cocoa with 2T oil. We like it hot and cold and it was great both ways.

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Reviewer:

PATTY33

Reviewed: Mar. 18, 2012

This recipe is delicious. I used 2 squares of 60% cacao Ghirardelli chocolate. It tasted more like milk chocolate vs. dark chocolate pudding. I followed the others' advice to temper the egg yolks, and it worked perfectly. I reduced the sugar to 3/4 cup which was perfect. I think this recipe is 4 servings instead of 6, so I had to make two recipes. Overall - Yum! I served it to my book club with strawberries and whipped cream, and it was a hit.

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Reviewer:

tuttma0

Reviewed: Feb. 26, 2012

Rich, creamy, delicious. I used 6 Tbsp. of cocoa and 2 Tbsp. canola oil in places of the squares, I didn't have unsweetened on hand. I also only had about a tbsp. of butter available.

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Reviewer:

gunnerbun

Reviewed: Feb. 25, 2012

Perfect pudding!! I had a lot of luck by grading the chocolate and letting it melt on a lowish heat before turning it up to let it thicken. I also let the eggs come to room temperature and beat the yolks a bit before mixing them in. And of course, I whisked the heck out of it the whole time. The result was just fantastic!

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Reviewer:

ElfieNelson

Reviewed: Feb. 1, 2012

This pudding was lovely and rich. I confess we altered it slightly to suit our families tastes. I used the traditional technique of melting the chocolate in the butter before adding it to the pudding and reduced the sugar to 3/4 cup. It didn't make anything near six servings, but I will happily double the recipe and make it again.

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Reviewer:

RAINY104

Reviewed: Jan. 28, 2012

I made it with coconut milk since we don't do dairy here. Soooo delicious. Depending on how much chocolate I want sometimes I halve the amount of chocolate I put in it because it is very rich. This a wonderful and very easy recipe!

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