Reviewed: Sep. 17, 2009

This was soooo good. Like SHANESMOMMY, I used the whole can of evaporated milk and adjusted the water to suit, but I didn't have any of the other problems with texture that some people had. I've made it a handful of times now, and I like it best after upping the cocoa-- no specific amount, just more for flavor. As for serving, we've got a great chocolate mint plant growing in the garden, and a few leaves of that, stirred in at the end of cooking, make for a fabulous flavor. We also really liked it over angel food cake with sliced strawberries on top!

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pocobelle

Cooking Level: Expert

Home Town: Eureka Springs, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Sep. 13, 2009

i have tried this recipe.. using Cristaljoy tips.. thanks a lot for the creamy tips.. but i used custard flour instead of all purpose flour.. n 1/2 c of sugar.. less sweet extra smooth n creamy..

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honeybee

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Reviewed: Aug. 11, 2009

Changed it to whole 12 oz can of evaporated milk and 1 cup water, so creamy and chocolatey. I also reduced the sugar to 3/4 c, just a personal preference. I used vanilla AND a tiny dash of rum extract... to those whose did not thicken... did you let it come to a full boil? No matter how LONG you cook the pudding, it will not thicken unless it comes to a full boil.

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CristalJoy

Cooking Level: Professional

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Reviewed: Apr. 27, 2009

I was so excited when I found this recipe as I was trying to find a pudding close to what my grandmother made. I was totally disappointed. I bought the most expensive cocoa. I kept cooking it and cooking it and it never got thick. It has been in my refrigerator for over 24 hours and it is still not thick. Also it is way too sweet. My daughter told me the only way to eat it is to use it as a hot fudge for ice-cream.. because it is way too sweet to eat alone.

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Jenny

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Reviewed: Feb. 15, 2009

Ok, I've never made a chocolate pudding that turned out to be.. chocolate syrup. This is super watery, and trust me I cooked it over med-high heat for quite some time, and lots of liquid evaporated already. Guess the syrup will go fine over waffles.

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Excellent dessert. I agree with a previous poster: be sure to use good quality chocolate. I used Hershey's cocoa powder and followed the recipe exactly. It turned out great, but there's was just something...not exactly right with it. I know for a fact it's the chocolate brand I used though because I've noticed Hershey's been tasting different as of late. (I heard they had changed their formula.) Anyway, I'm definitely going to be using this from now on as my go-to recipe for chocolate pudding. I'm going to try it with Ghiradelli chocolate next time. Thanks a bunch for a simple, yummy treat!

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Damita Sexton

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Reviewed: Feb. 2, 2009

Unfortunately, we really didn't like this pudding. It needed to be a bit creamier, and the cocoa taste just didn't seem to be the right proportion for the recipe. I followed the recipe exactly.

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

When I couldn't find my favorite chocolate pudding recipe and turned here for help. I thought I was in luck by the many positive reviews, but was disappointed. The mixture did not thicken and lacked "body" and taste.I don't think the combination of evaporated milk and water made it creamy enough. Thankfully, I have since found my favorite recipe again.

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aunt o'fun

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Reviewed: Dec. 2, 2008

Excellent rich chocolate flavor. Very sweet and creamy. You have to allow plenty of time to do this though, as mine took nearly 45 minutes to get to a boil over med heat. After mine thickened, I simply poured it into 4 serving bowls and then let it stand til it cooled. No additional stirring or anything. I did grate some milk chocolate shavings over a couple of the bowls for looks. This was just like Great Grandma used to make and now I know how to do it too! Thanks for the fantastic recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 29, 2008

I swear this is some of the best stuff I have ever tasted. I want more!! I added less sugar than what it called for (I always decrease sugar amounts anywhere from 2Tbls to 1/2 cup depending on how much is called for) so it would taste chocolately, not sugary. This is much much better than pudding in the box.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 23, 2008

I think the amount of vanilla should be 1 tsp, not 1 Tbsp. I substituted mint extract instead of vanilla and used 1 Tbsp without thinking it through. It was a strong as eating toothpaste! I salvaged it by making another plain batch with 1 tsp vanilla to mix together. I also made several other substitutions: used whole wheat flour and rye flour, used half cacao and half carob powder, and used half sugar half stevia liquid. The plain batch turned out nice and chocolaty and plenty sweet.

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Julie W

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Reviewed: Feb. 4, 2008

I have made this several times now and it's the best chocolate pudding recipe that I have found. It is smooth and creamy and I love the velvety chocolate taste. This is definitely a keeper!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Jan. 17, 2008

This recipe is very similar to my grandmother's, and I enjoy the "down home" taste! I substituted 2% milk for the water and evaporated milk, and had to turn up the heat to medium high to get it to boil. It came out wonderfully, even so!

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Leia

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Reviewed: Dec. 8, 2007

I didn't want to be rating this but commenting in case anyone tries to do what I did. I didn't have enough cocoa so I used 2 oz of unsweetened chocolate squares. I melted it the milk before adding the rest of the stuff and I'd advise against that since adding flour to hot milk doesn't quite turn out smooth pudding. Tastes fine but lumpy. Instead either melt the chocolate in the microwave first and add to the milk, sugar, flour before heating or reserve half the cold liquid to mix with the flour to add after the chocolate melts in the heated liquid.

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Apr. 8, 2007

Very yummy. Hubby is a pudding eater (usually the instant box kind) and was very impressed. Mine thickened up very well - almost too much, but I think I went a little heavy on the flour.

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Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

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Reviewed: Mar. 24, 2007

pretty good. however, i couldnt get the pudding to thicken! it thickened a tiny bit but not enough to call it pudding. i ended up using it as fondue.

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Feb. 15, 2007

YUM!!! Just make sure you use a good tasting cocoa powder. I used Herhsey and it turned out a little strong. perhaps a little less intense cocoa. perhaps a european chocolate.

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Jules007

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 7, 2007

Warm and creamy..hits the spot! Instead of only using 1/2 a can of evaporated milk, I used an entire can and adjusted the water to match. Extra calories I know, but it was worth it!

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