Reviewed: Jun. 14, 2008

The only change I made was to use 3/4 C sugar. This was the 3rd pudding recipe I made this week and for some reason (I'm thinking the chocolate) it turned gritty when it got cold. The first batch of pudding I used cocoa powder and no egg yolk and the other was vanilla with egg yolk and they were both creamy. My husband likes it warm and when I heated it up the grittyness went away. If I were to make this again I'd use cocoa powder or melt the chocolate separately. I tempered my eggs, you can not put eggs into a boiling mixture and expect it not to scramble.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sasebo, Nagasaki, Japan

Reviewed: Jan. 19, 2008

This pudding is delicious! My kids and I had this as a snack with some vanilla wafers and loved it! I made a couple of minor changes to the recipe though- I cut the vanilla extract down to 1 teaspoon and added 1 teaspoon of almond extract as well. I also omitted the butter at the end (simply because I got busy with my kids and forgot until it was already in the fridge) and even without it this was the richest, creamiest pudding I've ever made, and I saved on some calories and fat! I will definitely make this again!

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Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Jul. 6, 2007

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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Reviewer:

Heather Marie

Reviewed: Mar. 1, 2007

Mmmmm! I made this for my hubby and son, and they really loved it. My husband couldn't believe that I made it from scratch,(silly man!). It was real creamy and not lumpy, will make again, but I will try adding more chocolate. This is a great comfort food!

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Reviewer:

Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

Reviewed: Feb. 27, 2007

I upped the chocolate to 2.5 ounces and told my dad that it was really rich..."Well who doesn't want rich pudding?" This was really good, though. Very creamy, rich and chocolately. I only used maybe a teaspoon of butter and it still had great flavor. The best chocolate pudding recipe so far.

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Reviewer:

FRAMBUESA

Cooking Level: Expert

Reviewed: Oct. 27, 2006

Oh my goodness! This is such a delicious pudding. Thank you to the reviewer who told us how to add the eggs! (Just a recap: add a little of the hot chocolate-y mix to the eggs first, mix those together, and then return the egg-chocolate mixture to the rest of the pot - that way the eggs don't scramble as you just add them to the hot chocolate-y mix.) It's a little rich, but it's delicious! Not too sweet, not too chocolatey :)

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Reviewer:

BerkeleyCoopStudent

Reviewed: Sep. 30, 2006

This pudding tastes great! And it's easy to make! I agree with reviewer Kat that it's too bad some other reviewers tanked this recipe because of their technique. If you don't know how to add egg yolks to hot liquids then look this up in your basic cookbook before trying this recipe. Don't worry that it won't thicken - how could something with 2 tablespoons of corn starch in it not thicken?? And the chocolate will melt. You will end up with a pudding that has a great consistency and a very sweet, chocolate taste. Thanks for the recipe - five stars all the way.

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Reviewer:

FOODAC

Reviewed: Jun. 16, 2006

I just made this and it is wonderful!! It thickened up perfectly and has a beautiful dark, rich color and flavor. I increased the chocolate by 1/2 since I am a chocolate fiend, but everything else is exactly as written. One note for those who are having trouble with the eggs: you can just whisk them in with everything else at the beginning, and you should have absolutely no lumps at all. I always do it this way since it saves time and gets me to my pudding faster! Whisking will also keep away those icky corn starch lumps and help your chocolate melt evenly without burning. I'mm sorry to hear this wonderful recipe get bad marks just because people don't know how to make pudding.

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Reviewer:

Kat

Reviewed: Jul. 18, 2005

Horrible! I had to pick out hundereds of little cooked egg bits. It was like egg flower pudding. What makes it worse, i used expensive chocolate... and all for nothing :-(.

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Reviewer:

LLORCAN

Reviewed: Nov. 25, 2004

Where do I start on this recipe?Well to begin with it took an hour before the pudding even started to get remotely thickened.Then after cooling off and trying it,it was way too sweet for me.I'll keep on looking for another recipe,this one needs way too much tweaking to make it worth the time spent on waiting for it to thicken.Better yet I'll stick to the store bought pudding mix,it tastes much more like a chocolate pudding should.

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