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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I'm in love with this pudding, and I'm not a pudding person - I abhore the commercial...