Maybe it's because I use whole milk, but the first couple times I made the recipe it came out too thick & gelatinous for my liking. However, with a few modifications, this is the BEST chocolate pudding I have ever eaten! I add an extra tablespoon of chocolate and cut the cornstarch in half to 1/8 of a cup and it comes out rich, smooth, amazing. Cutting the cornstarch in half makes softer & creamier, very similar to the texture of "instant" pudding (which I like). I have good results using a wire whisk (no lumps) and then refrigerating it overnight before serving. Thanks so much for posting!
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Maybe it's because I use whole milk, but the first couple times I made the recipe it came out...