Reviewed: Sep. 29, 2008

I'm not sure if I'm missing a secret to great pudding making, but mine did not thicken or set. I used soy milk, so I'm guessing this had something to do with it.

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Reviewer:

Kaila

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Reviewed: Jun. 11, 2008

This is a wonderful recipe! There is no chocolate "bite" like you get from some recipes that call for two types of chocolate. It is very silky and just melts in your mouth. It is also great as a pie filling.

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martymac

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Reviewed: Apr. 15, 2007

Great flavor, but mine was runny. Maybe I needed more cornstarch or to cook it longer or soemthing. Thanks for the recipe.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 1, 2007

This is soooo good. I only made a couple of slight changes. When I took it off of the heat, I added a talbespoon of butter, and then I whipped it in my stand mixer and allowed it to cool, then I added the chopped chocolate. I only had semi-sweet chocolate. Yum-O! Ok, do not mix it with the stand mixer, it never sets afterwards.

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Reviewer:

ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jan. 19, 2007

A most excellent pudding. Instead of evaporated milk, which often overpowers other tastes i added whole milk and cream together to make the 5 oz. needed. sets very nicely and quickly. perfect for short notice. Also added chopped bananas and walnuts, which i havn't tasted yet, but promises to be good. Plus it has thick skin on it which i love!

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