Food Network
Home> Recipes> Dessert>
Chocolate Pudding-tini Recipe

Chocolate Pudding-tini

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 11

Showing 1-10 of 11

Sort by:

Newest

  • on December 12, 2011

    Flag

    yummy

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 10, 2010

    Flag

    This pudding is delicious, but I too had issues with the mixture thickening on the stove. I let mine cook a long time as well and it never thickened..I put it in a medium sauce pan and within minutes I had a nice thick texture.. This recipe is good, but the double boiler method doesn't work this time..

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 13, 2010

    Flag

    This recipe was written incorrectly and that is what is causing all the problems.
    Chocolate pudding that is made without eggs does not require being cooked in a water-bath (double boiler, baine marie and this recipe does not contain eggs. The basic ingredients are similar to a boxed "Jello" chocolate pudding that is cooked (not "Instant". You simply place the 1/4 cup cornstarch in a very heavy saucepan e.g. "All-Clad" or similar, and slowly whisk in the 3 cups liquid which can be all "half & half' or half light cream and half whole or homogenized milk or all homogenized milk-depending how rich you want your pudding. Always add a cold or room temperature liquid to cornstarch and stir until it is completely dissolved BEFORE you start to heat the mixture. Now add the 2 tablespoons cocoa powder, 2/3 cup sugar and salt and the chili powder (or omit.

    Place the heavy pan over medium-low heat and cook stirring constantly with a heat-proof spatula, until mixture comes to a simmer, about 5 minutes then cook 1 minute. Do not cook longer as cornstarch will "thin" if cooked too long. Remove the pan from the heat and add butter and chopped chocolate or chocolate chips and flavoring eg. 1-2 teaspoons vanilla extract. Stir until blended then quickly pour into 4 to 6 dessert dishes. Serve warm or chilled. I am a Home Economist and was a cooking teacher for 20 years.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 07, 2010

    Flag

    Its moist, smooth, and very chocolaty! Its not your ordinary chocolate pudding. Great job Pat and Gina!!!! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2010

    Flag

    Are ya'll sure ya'll used the corn starch. There is no way the pudding didn't thicken with the amount of corn starch there was in it. Ya'll might want to check the date of ya'lls corn starch, that is the only thing that I can figure out why the pudding didn't thicken, corn starch probably loses it's thickening power if it is yrs old, especially with the grittiness problem Try it again with fresh corn starch.

    I didn't see anyone else having a problem with the thickening. I know I didn't .

    By the way, is it just a coincidence that both ya'lls names is Jane, or is one Jane just trying to get the rating down on this recipe. Just an observation.


    It is an excellent recipe and I, as the other 4 raters, thought it was wonderful.
    .

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 10, 2010

    Flag

    OMG!! I cooked this stuff for over an hour at md. high heat and it never thickened up! I finally poured it all into a saucepan over low heat and it turned out fine. If I ever make this again I will cook it all in a saucepan over low heat. Not worth the trouble!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2010

    Flag

    yum! so good, thanks for another great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2010

    Flag

    I reviewed and re-reviewed the receipe. Is it suppose to be so thin? I cooked it over the simmering water for close to an hour and it never thickened. It was also a little gritty from the cornstarch. I don't like this receipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 06, 2010

    Flag

    I just finished making the recipe. It's still warm but it is so creamy and yummy. I substituted instant coffee for the chili powder. I'm not in the mood for a "kick". LOL


    Liz: She used regular sugar for the pudding and I believe she used powdered sugar for the whipped cream.

    Amma: If you aren't going to use the chocolate liqueur in any other recipe I would just omit it. She used such a small amount to flavor the whipped cream. It's not worth the $$$.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2010

    Flag

    QUESTION:

    In the show, did I see the adorable Gina add POWDERED sugar to the pudding or regular sugar? Thanks, LOVE THE NEELYS.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.