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!
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