Comments on: Chocolate Pudding Recipe

By: Katie

Katie — Mon, 22 Jan 2024 15:16:25 +0000

Delicious recipe! I used 1/4 cup sugar for preference and it tasted perfectly sweet. It definitely satisfies a chocolate craving without needing to bake anything. Thanks Sam!

By: Sam

Sam — Tue, 14 Nov 2023 19:23:08 +0000

In reply to Stacy.

Hi Stacy! I use either Baker’s, Lindt, or Ghirardelli chocolate bar. I hope you love it!

By: Stacy

Stacy — Mon, 13 Nov 2023 15:34:39 +0000

I have one question about the chocolate used. Do you use regular chocolate like Hershey’s or do you use Baker’s chocolate. I just found this online the other day and would like to try to use if for my Graham Cracker pie instead of the instant pudding.

By: Sam

Sam — Sun, 29 Oct 2023 01:19:28 +0000

In reply to Matthew.

I’m glad you enjoyed it, Matthew! I think I would probably turn the heat up just a little bit. 45 minutes is a long time to be stirring.

By: Matthew

Matthew — Sun, 29 Oct 2023 00:03:06 +0000

This tastes wonderful, but I always end up stirring for 45 minutes or so before it thickens and boils. The only part of the recipe I play around with is what kind of chocolate I stir in after this (I like to melt truffles in my puddings or hot chocolates), so I’m not sure what the issue is unless my stovetop has a different definition of medium heat.

By: Bruce

Bruce — Sun, 20 Aug 2023 16:02:51 +0000

In reply to Jeff.

Chocolate pudding won’t be clear, even if made with arrowroot

By: Bruce

Bruce — Sun, 20 Aug 2023 15:50:48 +0000

In reply to Carol.

The problem might be with the temperature and the cornstarch. I suggest trying a lower temperature while cooking it. You might have overcooked it for the cornstarch to set the pudding properly. A fresh box of cornstarch might take care if it, too.

By: Sam

Sam — Mon, 07 Aug 2023 20:36:29 +0000

In reply to Farah.

Hi Farah! My best suggestion is the back of the spoon test. I’m not sure of a better test than that. 🙁

By: Farah

Farah — Fri, 04 Aug 2023 17:46:40 +0000

In reply to Peggy.

I’m planning to use this recipe in multiple batches.. I was wondering if there is a more precise way to check the consistency for it to be same every single time?
Right now i struggle with coming up with the same thickness when cooked at different size batches.. like double, triple etc….

By: Sam

Sam — Sun, 16 Jul 2023 02:28:20 +0000

In reply to Peggy.

Hi Peggy! Honestly, I just found that this combination with the chocolate brought me to the best consistency and texture. 🙂

By: Peggy

Peggy — Sat, 15 Jul 2023 01:43:06 +0000

Hi! I wanted to ask a question or two before I try making this, if you won’t mind. I just made your vanilla pudding and was comparing this recipe to that one. I am wondering why this one doesn’t call for any heavy cream or egg yolks.
Hope this doesn’t come across in a negative way as I don’t mean for it to sound that way, it’s just curiosity mostly.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 23 Feb 2022 22:13:44 +0000

In reply to Miriam Rose Blanar.

That sounds amazing, Miriam! We hope the pudding works perfectly for you 😊

By: Miriam Rose Blanar

Miriam Rose Blanar — Wed, 23 Feb 2022 20:31:55 +0000

Such a great and easy recipe! I’m using this pudding in a chocolate lasagna instead of instant pudding, and can’t wait to see how it turns out!

By: Cindy

Cindy — Tue, 01 Feb 2022 17:32:16 +0000

I use this recipe all of the time, I love it and it always turns out perfectly. Yesterday I decided to try making it dairy free, I used unsweetened almond milk and dairy free chocolate and it turned out really well, using it to make dairy free, gluten free dirt and worm pie.

By: Sam

Sam — Mon, 19 Apr 2021 02:06:37 +0000

In reply to Amy Wonder.

Hi Amy! Either will work here. 🙂

By: Amy Wonder

Amy Wonder — Sat, 17 Apr 2021 22:07:09 +0000

what kind of butter did you use? salted or unsalted

By: Sam

Sam — Wed, 24 Feb 2021 15:46:47 +0000

In reply to Debra.

Hi Debra! I haven’t tried it but I think it could work. Let me know how it goes. 🙂

By: Debra

Debra — Wed, 24 Feb 2021 00:21:49 +0000

In reply to Sam.

Would this recipe work with cashew milk ?

By: Theresa

Theresa — Fri, 12 Feb 2021 03:58:16 +0000

In reply to Carol.

I made the chocolate pudding and it turned out perfect consistency everything I put in the fridge and four hours later it was liquid chocolate. I used whole milk I don’t know what happened but it sure taste good for liquid chocolate pudding. Anybody that has an tips or
Ideas please help!!!

By: Carol

Carol — Fri, 13 Nov 2020 14:50:59 +0000

In reply to Sam.

Thanks Sam! I suspect the milk is the problem.

By: Sam

Sam — Thu, 12 Nov 2020 18:54:22 +0000

In reply to Carol.

Hi Carol! I use whole milk and it is not ultra pasteurized.

By: Carol

Carol — Thu, 12 Nov 2020 18:13:07 +0000

I used to make chocolate pudding all the time years ago. I’ve never added the butter. In recent years the pudding thickens nicely as cooking but once it has cooled it turns to chocolate water. I use organic milk, either 2% or whole. The milk is ultra pasteurized. I wonder if this is the problem. What milk do you use? Is it organic? Ultra pasteurized? Thanks!

By: Sam

Sam — Tue, 13 Oct 2020 20:33:20 +0000

In reply to Shrea.

Hi Shrea! A little separation with this pudding is completely natural. Just mix it back together. I would keep the pudding in the refrigerator and don’t leave it out for much more than an hour. 🙂

By: Shrea

Shrea — Mon, 12 Oct 2020 12:59:59 +0000

Hi Kindly help me with some of my doubts . The puddings set by th next day . In a day or too starts to leave behind water N becomes watery but taste s good. Please can I know the reason for it?
What’s the right temperature to chill the puddings ?
and how long can it be left out of refrigeration.

By: Sugar Spun Run

Sugar Spun Run — Mon, 12 Oct 2020 10:32:22 +0000

In reply to Rosey Campbell.

A perfect way to spend the afternoon. I am so glad that you enjoyed it, Rosey! 🙂