Reviewed: Nov. 30, 2009

Easy and rewarding recipe! So many comments that say otherwise - I don't understand! mix cornstarch & water first in the saucepan, then add other ingredients. The cocoa powder is clumpy at first, but continuous stirring resolves that. I usually add chocolate chips or m&ms before refrigerating.

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jrabbit

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Reviewed: Oct. 29, 2009

I made this for a vegan friend of my wife's it turned out pretty good. after cooking it was a little to rich and thick so while still a little warm i added more soy milk put it in blender and i was much smoother and more pudding like. probably added almost 1/4 cup of soy

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Mizu

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Reviewed: Sep. 7, 2009

Like others I increased the sugar to 1/3 cup and I followed the microwave directions someone else had discovered of 1 min stir another min stir, another min stir, 20 sec, 20 sec (at that time it didn't change any so I called it done) and stuck it in the freezer to quick chill. Taste was there...but unlike store bought puddin cups it had kinda a rubbery texture...but the flavor was there...IDK if reducing the amount of corn starch would fix the rubber problem?

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classicmustangchick

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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Reviewed: Aug. 30, 2009

I'm not sure what to rate this because the idea is there and it definitely tasted good while it was cooking but after cooling it was not sweet enough. I used almond milk instead of soy and it was smooth and looked great. I'll try this again and double the sugar and repost a review.

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McHannah

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 2, 2009

We thought this was delicious! I did modify it a bit (used ground choc. chips instead of cocoa pwdr, scraped a vanilla bean into the mixture before cooking, and added a pinch of salt), and also doubled it, but it was rich and creamy and the children, husband, and guests never guessed it was dairy-free! THanks Kathleen.

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GRANOLAGIRLTOO

Cooking Level: Expert

Home Town: Lakemont, New York, USA

Living In: Little Valley, New York, USA

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Reviewed: Jul. 20, 2009

This was delicious - thanks! I read over a lot of the postings beforehand, so I mixed together the dry ingredients first, before whisking in the wet ones, to avoid lumps. I also added 1/4 cup vegan chocolate chips for extra sweetness and chocolate flavor. Very good by itself or in a graham cracker pie shell.

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CnK829

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Reviewed: May 21, 2009

Very good considering I have attempted several dairy-free chocolate pudding recipes. This is one I would make again. Good consistency and very chocolatey tasting.

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AimtoCook

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Reviewed: May 5, 2009

Loved this recipe. I am not a vegan and I still used regular milk, but the flavor is good. I did mess up with the cornstartch (I don't usually use it) and the cocoa balled up some, but nothing a little sifting can't handle.

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Trinesha J

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Reviewed: Apr. 12, 2009

Quite good. It might be worth mentioning that I was able to make this in the microwave without issue (it saved the [minimal] effort of washing a saucepan). I just mixed all of the ingredients in a microwave-safe container and cooked on high for three minutes, stirring at the one and two minute marks, and then every twenty seconds or so until it had thickened fully. I fear I'll be making this with some regularity, from here on out.

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superineficaz

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Reviewed: Mar. 7, 2009

The first time I made it I found the original recipe to be too thick and lumpy. So the 2nd time I reduced the cornstarch to 2 TBS and made sure that the cornstarch was completely dissovled in the water with no lumps before adding it to the milk. Then I thought it was delicious!

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Judy

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Reviewed: Jan. 12, 2009

This was soooo yummy, AFTER it was chilled. before it was chilled it was very bland so I definitely recommend letting it sit in the fridge overnight. I added a couple tablespoons more sugar than it called for and added some dairy free chocolate chips because I think it lacked the chocolate flavor that I was craving, but that was a personal preference.

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Oct. 2, 2008

I REALLY enjoyed this pudding recipe and it was so simple! And vegan! I did increase the sugar to 1/3 cup and also added an 1/8 tsp of orange extract which gave the pudding a wonderful 'chocolate orange' flavor. Yum!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 27, 2008

I'm not a big fan. It was a bit too bitter for me and very very lumpy. I whisked it for a long while but the lumps just wouldn't go away! I'll keep looking for a different recipie. It's a good start at least.

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Y.M.

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Reviewed: Jul. 24, 2008

This came together so quickly. I used 1/3 cup sugar and I am glad I did. It still isn't sweet enough for the kids, but, I think it is great.

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SHUMANCAROL

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Reviewed: Jun. 17, 2008

Very Tasty

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Kaybee

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Reviewed: Mar. 15, 2008

I love this stuff! I used the recipe as my base and have made several diffenent flavors by omitting the cocoa powder and mixing Silk coffee creamer with my soy milk for a creamier texture. You can use the plain or french vanilla depending on what flavor you are making. The last try was using raspberry flavoring with the plain creamer in 1 cup and plain soy milk as a half cup. I also reduced the cornstarch to 2 1/2 T. Then, if you want to make it sugar free... use 1/4 tsp. of liquid stevia in place of the sugar. It makes a great dish for diabetics or anyone cutting calories!

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twilli39

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Reviewed: Mar. 11, 2008

When I first did this I too had trouble with the chocolate clumping; but I found a solution; use Chocolate Silk Soy instead of chocolate powder; it cuts down on the sugar; for extra flavoring I use half the amount of chocolate; it is my favorite pudding recipe.

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kungaa

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 21, 2007

I made this for my 3 1/2 year old that's allergic to milk. I didn't have cocoa powder, so I used Hershey's chocolate syrup instead. I also used vanilla soymilk instead of regular. Otherwise, I just followed the directions and it came out great. It was VERY sweet, but did have a slight soy taste. My son's never had regular milk or pudding, so he certainly didn't care. There are very few chocolate products he can have and it's nice to have a few as a treat. It was so quick and easy, I can make it for a nice snack.

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Dana

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Reviewed: Sep. 20, 2007

I found that instead of mixing the water and the cornstarch, you should mix the sugar, cornstarch and cocoa powder together, then whisk that into the milk and water, and you will not get lumps. Also, you should put plastic wrap touching the top of the pudding to prevent that gluey mess on the top.

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Jodi

Cooking Level: Professional

Home Town: Greenville, New York, USA

Living In: Dallas, Pennsylvania, USA

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Reviewed: Sep. 11, 2007

This was great, firmed up nicely and everything. Th taste was odd though, not because of the soy milk though. I would recommend using high quality cocoa powder or another form of chocolate to give it the right flavor. Thanks!

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mell0n

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Dairy Free Chocolate Pudding

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