Reviewed: Dec. 19, 2003

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

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jun. 7, 2003

I loved this recipe, although I had to wait until it started to bubble up for the chocolate to melt, which created a thick layer that appeared whenever I let it sit. I found it better and more laid back to use less/more of everything. I wouldn't even it all out :) I also recommend to allow siblings to stir! This is great in a parfait with ice cream and cream on top, but do not freeze the parfait, just eat it right on the spot, because it's impossible to pry loose the pudding otherwise. I love this recipe!

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MAMAMK

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Reviewed: Mar. 17, 2003

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.

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SHERRYMILLER

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Reviewed: Mar. 3, 2003

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.

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veggigoddess

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Reviewed: Jan. 27, 2003

Mimi, this is an excellant recipe. My family and I love it! I lowered the heat a little, to a med-low setting and I used egg yolks at room temp. I shaved the chocolate very fine. It came out very smooth and rich. Thanks!

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Lisamom5

Cooking Level: Expert

Living In: Towanda, Pennsylvania, USA

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Reviewed: Jan. 19, 2003

The flavor of the pudding, when hot, is rich and delicious, but once cold, I don't think it tastes as good. Plus, it didn't thicken up properly when I made it, and was more like thick hot cocoa than pudding. In the future I will probably use the same recipe to make a chocolate sauce or something else that could be enjoyed hot.

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MOO-FACE

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Reviewed: Oct. 23, 2002

I think it is one of the best! bily jack.

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BILLY THE KID

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Reviewed: Oct. 3, 2002

Velvety! This is definitely the best homemade pudding recipe I've ever tried! No starchy taste, no overly stiff texture.

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JDRABIK

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Reviewed: Apr. 26, 2002

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.

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BECKY D.

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Reviewed: Dec. 9, 2001

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.

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SMACKJACKAL

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Reviewed: Dec. 4, 2001

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.

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ANNIEGREK

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Reviewed: Aug. 31, 2001

My two-year old loves pudding and I have decided to start making it from scratch for her. Daddy and Mommy loved it too! Tastes justl ike Hot Fudge Pudding Cake from Hersheys!

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BELMONT

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Reviewed: Jun. 25, 2001

i added and extra 3 squares of chocolate for a more choclatey taste. turned out deeelicious and healthy ! cause i used low-fat milk...wouldnt know the difference from store bought !

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Alie

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Apr. 28, 2001

very time comsuming but a true traditional chocolate pudding . I fi you want pudding without artificial colors, flavorings, and preservatives this is the way to go.

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