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Chocolate Pudding Recipe

Chocolate Pudding

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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  • on February 12, 2010

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    pudding mix? seriously?

    "Open box, pour in bowl..." not a recipe

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  • on November 28, 2009

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    Get a graham cracker crust from the store, make the pudding as per instructions, except adding slightly more cornstarch. You really need this to set up slightly firmer than pudding.

    Cool pudding to 120 degrees F or less before pouring into pie shell. Any hotter could damage the pie shell. Freeze for two hours, then move to fridge. Voila! Chocolate Cream Pie. Add whipped Cream, if desired.

    Trick to cool down pudding in a hurry:
    Get a big metal bowl larger that your pot that you used for the pudding. Fill 1/2 way with ice, add water to cover, and 1/2 cup of table salt and mix around. Place the pudding pot resting into the ice water slurry and stir the pudding. It will drop from 175 degrees F to < 120 degrees F in less than 5 minutes. Just be careful not to get the ice water slurry into the pudding.

    I use the ice water slurry trick when making stocks. Allows me to get it into the fridge must faster. This salted ice water will be about 23 degrees F, depending on amount of ice and salt.

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  • on October 22, 2009

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    I tried a corn starch pudding recipe recently and for some reason found the texture to be very weird. It was okay, but not YUMMY !!! I decided to try a recipe that required eggs instead because I really missed the creaminess with the other recipe, when I came upon this recipe, thank goodness. I decided to give it a try, but really did not expect much. Boy, was I wrong. I love the fact that you prepare the dry mix once for mulitple batches, just as eay as opening a box of pudding.

    My husband LOVES this pudding and I must say so do I. It is creamy and delicious!!! This will be the recipe I reach for when pudding is the craving in my house!!!

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  • on May 10, 2009

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    I have made this recipe many times now and I will never go back to store-bought chocolate pudding. I actually use my postal scale to measure the dry ingredients, as I don't care to purchase a food scale and I know the postal scale is accurate, I should try a sugar-free (or reduced version as I am diabetic and I bet it would still be awesome. I used the mix to make a chocolate cream pie for Easter and it was amazing - I just increased the amount of dry mix to just over 2 cups and it was firm enough. Best chocolate cream pie I've ever had, and as that's my brother's favorite dessert I have made and bought many.

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  • on April 19, 2009

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    I make amish breads for sale and the recipe calls for 2 small boxes of pudding.

    This recipe saves me trying to stock up on flavored pudding mixes and also i know that the ingredients going into it do not have preservatives.

    I premix the pudding base leaving out the cocoa and then, if the customer asks for chocolate i add it then, or add two teaspoons of extract and have whatever flavor i need. With lemon the breads they have a fabulous flavor when i fresh squeeze a lemon for a double loaf in addition to the extract.

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  • on February 22, 2009

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    I love the idea of making my own instant pudding mix for whenever I want to whip up a batch of pudding. My only problem with this recipe was that it wasn't sweet enough. And I don't love things super sweet. But this absolutely needed another 1/4 cup of sugar added while cooking. I used all milk, no cream and it turned out fine.

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  • on January 08, 2009

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    I appreciate Alton's scientific approach to food prep however I am beginning to think it doesn't translate very well to my kitchen. Come on Alton, who washes your dishes? I can't believe how many dishes I dirtied to make this awful mess. Two dry measuring cups, one liquid measuring cup, one mixing bowl, one set of measuring spoons, one silicone spatula, one whisk, two spoons (for spooning dry ingred, one sieve, one sauce pan and one spoon rest. Did I forget anything???? If I had a kitchen scale I'm sure it would have needed cleaned up as well. When I added the one teaspoon of salt I thought, "boy that seems like a lot of salt". Well, it was. I scooped out two big spoonfuls of this to eat and I could barely swallow it. It made me gag. It was so salty, it wasn't sweet, and it was a pain in the rear to make and clean up. I won't be making this again but IF I did I would use 1/4 t. of salt instead of 1 t. As I'm thinking about it, Alton, the only recipe of yours that I keep making is the peppermint pinwheel cookies - and those are no small feat either. I don't have time to perform a science experiment in my kitchen everytime I make one of your recipes. You need to simplify your recipes and give measurements in volume - not weight. I'm not going to go buy a kitchen scale when I've been cooking for 25 years just fine without one. I'll stick to the recipe on the box of tapioca from now on. It's simple and delicious and doesn't require all of my kitchen implements.

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  • on December 25, 2008

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    I've I weren't impatient, I would have let the pudding sit in the fridge for four hours, but, that's not the case. I used half and half, and didn't let it set, so it's a bit soupy. Still GREAT though. I put in a bit of orange extract too; be careful if you try this- it's very strong. I like the skin on the pudding, so i didn't use the plastic wrap. Didn't have a sieve, and it didn't matter.

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  • on January 15, 2008

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    I didn't have any dry milk powder so I did the instant pudding mix without it, and it was still great. So next time, when I have the milk powder, it'll be even better! I also put a teaspoon of instant coffee in the pudding while it was cooking and that was very tasty.

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  • on January 04, 2008

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    whole foods makes this chocolate pudding that i would buy at 2.50 a cup because it was so yummy. i always looked at the ingredients and noticed they make it without eggs-and instead use cornstarch.

    Well, Alton has made me give up buying those 2.50 pudding cups. This is so wonderful, yummy, rich but not too rich, thick but not too thick!
    Plus it makes it so you don't have to mess with eggs!

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