Reviewed: Apr. 19, 2013

Very easy & very good! Made it exactly as written and was fantastic!

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Reviewer:

NorthbyNorthwest

Cooking Level: Expert

Home Town: Sutton, Nebraska, USA

Living In: Spokane, Washington, USA

Reviewed: Apr. 8, 2013

I have made this twice, the first time exactly as written. It was very good if you like dark chocolate. I prefer milk chocolate. The second time I made it, I reduced the chocolate to 1/4 cup. It was perfect. After stirring in the vanilla I also stirred in a teaspoon or two of butter, just as I would do if I were making it on the stovetop. Yummy. Thanks for the recipe.

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Reviewer:

hilltop

Reviewed: Apr. 7, 2013

So easy....so good! Used a large bowl to avoid boil over. Only had to cook the extra 2 minutes. Added 2 tbsp butter along with vanilla. Creamiest texture and richest deep chocolate taste you could hope for!

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Reviewer:

cello12000

Reviewed: Apr. 7, 2013

I had no cornstarch and used flour instead. I searched and found that for every tablespoon of cornstarch was 3 tablespoons of flour. So I went with that.....this pudding was way too thick, maybe the info I got on the starch to flour ratio was off???? Kids said flavor was good, just way to thick to eat. Will try again since it is a very easy recipe and next time I will have cornstarch on hand. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 6, 2013

Excellent Pudding!!! Very very easy to make and taste REALLY GOOD!!! So much better than boxed pudding.

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Reviewer:

BABY

Cooking Level: Expert

Living In: Ozone Park, New York, USA

Reviewed: Apr. 4, 2013

Pretty good. Too chocolatey though. Tasted much better when i reduced the cocoa to 1/4 cup and increased sugar to 3/4 cup. This recipe makes an amazing vanilla pudding if you leave out the cocoa. I made delicious chocolate and vanilla pudding pops with this recipe. I poured the pudding into muffin cups(i dont have molds) and stuck a popsicle stick with a banana on it in the center of the cups, then froze it in the freezer. yum yum yum!!!

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Reviewer:

Farwa

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

Reviewed: Mar. 30, 2013

I made a vegan version with soy milk and it came out Great! rich and creamy and so easy to make. I'll be making this all the time for my kids. I bet it would be good with ground flax seeds and frozen or fresh berries to make it a "healthy" desert/snack.

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Reviewer:

yogimommy

Cooking Level: Beginning

Reviewed: Mar. 26, 2013

A tip: 1-3 tablespoons of this pudding works well as a syrup to make chocolate milk or hot chocolate. Mixes easily and is delicious! My review: I liked this, but I found it both a bit sweet and a bit chocolatey; I would have preferred it was more balanced in favour of creaminess. I also found it separated and thinned a bit overnight, but that could have been because I had to use potato starch and brown sugar instead of the exact ingredients listed.

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Reviewer:

anne_marie

Reviewed: Mar. 25, 2013

Super easy and tasty. I had everything handy when I was dying for a sugar fix. I'm not a huge fan of cornstarch puddings as they tend to be a little grainy but when you're desperate it does hit the spot.I did it on the stove top rather than the microwave and it worked like charm.

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Reviewer:

Missy F

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 18, 2013

This really is a fast easy chocolate pudding. I think next time I will try adding salt and butter like other reviewers have stated. It's thick and rich but the flavor falls a hair bit flat, I think the butter and salt will pop the flavor just that extra bit. I used a large microwave dish and didn't have any issues with it boiling over.I will definitely be making again.

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