Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also chill it if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I thought this pudding was perfect: fast, easy, with a light, smooth, creamy texture... I have made it a couple times as an after-dinner treat for family and girlfriends alike, and so far it has been a success!
Smooth and rich...special-occasion material. Only thing I would change would be to tone down the intensity a little by folding in some cream or perhaps using a bit less cocoa powder? Don't get me wrong...this is great. But would be perfect with choc-intensity dialed back just a little.
This was easy to make and quick. I think I grabbed the wrong chocolate at the market - dark -. It is very rich and thick but I would definitely make it again. The next day - out of the fridge - I mixed into one bowl of the left over pudding 1/2 cup of cream which I whipped and folded into it. That was descrumptious. Like Mousse au Chocolat but without the risk of uncooked egg yolks.
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?