181 Reviews of Thick Chocolate Pudding

From: ashley dixon

On Oct 22, 2004

Yummy! I subbed Splenda for the sugar and it worked fine. Be sure to watch while in the microwave (mine overflowed EVERYWHERE).

From: Jenny Sanders

On Oct 21, 2004

Excellent pudding. I often make it with soymilk instead of regular milk, and Sucanat (organic brown sugar) instead of the white. An popular variation is to replace the vanilla with mint extract.

From: justcallmetoni

On Jan 24, 2005

I forgot how yummy real pudding could be. This recipe easily adapts to the stovetop and takes just about the same time to prepare. Like others, I used Splenda and when making it again I will try it with a touch less to cut that chemically sweet taste. I added a pinch of instant coffee for mocha pudding. Next time, I'll try the peppermint. Thanks for sharing.

From: Mel T

On Jan 21, 2005

Thanks for a great recipe, Chris!! I just finished making the pudding, and I'm having a really hard time leaving it alone for it to cool. It's ultra-chocolatey (I'll pretend that's a word) and surprisingly thick for a pudding made with skim milk. I followed the recipe ingredients exactly, only I cooked mine on the stove instead of using the microwave....as you can tell, it still turned out wonderfully!

From: teresa p

On Nov 26, 2004

This was such an easy recipe with a great result. I wanted to tart it up a bit for guests so, just before serving, I blobbed some slightly sweetened cream to which I had added a little orange zest on the top of the dessert and sprinkled this with a few crushed toasted hazelnuts and some grated bitter chocolate. - Wow

From: LonghornMama

On Jan 28, 2005

Wonderful! I was looking for a quick dessert tonight and made this as directed except using 2% milk (I didn't have skim). It was thick after 4 minutes in the microwave. Very rich and chocolately. Really no more difficult than the stuff from the box but light years better and I would imagine cheaper as well. Thanks, Chris, for a super recipe!

From: Lauralie41

On Nov 16, 2005

I have made this pudding recipe quite a few times and I do not buy chocolate pudding in the box anymore. My dad is diabetic and wanted to make him a pie so used Splenda instead of sugar and I really could not tell a difference in taste. Very good pudding and dad enjoyed his pie!

From: Dani Jean

On Jan 1, 2005

I never made pudding before (that wasn't in a box), it was so yummy and easy! I used Splenda instead of sugar and Almond Breeze instead of milk and that worked fine.

From: Kellogs

On Jan 24, 2005

Oh my goodness, Chris ... this pudding was deeeelicious! Do you think I could wait for it to cool before eating? Hah! I even ate this for breakfast the next morning (real chocoholic!). It reminded me so much of something I had in 'nursery' school in London between the ages of 2 and 4. Something I often went home and begged my mother to make and she'd be clueless. I took one bite and was like, omg this is it!' So simple, so quick to cook, and so worth five points. Thank you Chris rubs tummy

From: Mary Scheffert

On Feb 6, 2005

This pudding is very easy to make & has a good texture. After the initial 3 minutes, it took an additional 3 minutes (stirring after each minute) to thicken to the correct consistency. I divided it among 5 small dessert dishes (about 1/2 cup each) and chilled them for about 30 minutes. I had mine with some fat free Cool Whip - YUM! DH thought it was kind of bitter, but I thought it was very good. Thanks for posting! -M