Chocolate Cornstarch Pudding

Please don't get me wrong.. this is a five star recipe just the way it is. It's quick, easy, and fabulous! But with my 2nd batch, I made a few changes (according my personal taste) and it was, in my opinion AWESOME! So, I thought I would share. Firstly, instead of using white sugar I used 1/2 C of packed brown sugar. The molasses in the brown sugar always gives recipes a richer taste... especially where chocolate is involved! The original recipe calls for 3 tbs of cocoa, I used "heaping" tbs because I LOVE chocolate. I also found that 1/4 C of cornstarch was a little too much as it went the texture of jello the next day instead of staying creamy. If you add just over half of that amount and cook it slightly longer it stays creamy, opposed to the "pudding pie; cut with a knife and still keep it's shape" consistency I got using the full amount(of course, if you are using this recipe to make a chocolate pie, or you just like it that way, then by all means, use the full amount!) ... Lastly, I always use evaporated milk when cooking. It just tastes creamier to me. Thanks, Kelly!

Very very easy pudding. I also used three 'heaping' teaspoons of the cocoa, since I really enjoy a nice deep chocolate flavor. Make sure not to overcook, and never boil or it tends to try and lump up on you, but that can be resolved with a brisk whisking as the mixture starts to cool. Another tip is when you put it in the fridge to cool completly, try to make sure you have brought it down to about lukewarm temperature outside the fridge, I whisk away at it while having the sink filled about an inch or two deep with cold water and some ice cubes, really cuts down on the wait time for that. AND when you finally do put it in the fridge, use some plastic wrap to cover but make sure the plastic is lying directly on top of the pudding, actually touching it all the way over the top. This seems to prevent that top layer of strange congealed pudding you sometimes get when the pudding sits for awhile,which taste fine, but is a bit odd compared to the creamy pudding underneath it.

I have my grandmother's chocolate pudding pie recipe, well HAD it, and couldn't find it today when my 10-year old son and I wanted to make it, so I looked on Allrecipes. Found this one and made it as the ingredient list is the same, just different proportions. It is very, very good. I baked a pie crust and poured the warm pudding into it; am waiting for it to chill. But, as I doubled the recipe there was a good bit leftover and son and I have tried it. This is almost exactly the flavor of the recipe I've lost! I'm so happy and son is too! Chocolate pudding pie is a three-generation family favorite for us, so I am really picky about how I make it. This recipe is smooth, creamy, not too sweet when made properly. Be sure to cook over MEDIUM heat and don't get in a hurry after it boils, give it a few more minutes. Put plastic wrap on it to avoid the "skin."

YUM! This recipe gets five stars not only because it tastes so good, but also because it's TWO desserts in one. You have your pudding.. and spoon some into some popsicle molds and you have homemade fudgecicles! I used splenda instead of sugar so the texture was a little different, but I don't mind the difference.

This was sooooo good!!!! I am never buying the boxed pudding mixes again! I spooned this pudding into popcicle molds and made some fantastic homemade pudding pops. This pudding is also good poured hot over brownies with a scoop of vanilla ice cream on top. My diet is shot!!!

My usual chocolate pudding recipe calls for 1 egg...and I just ran out. So I decided to make this and it turned out great. 1/2 cup of sugar wasn't quite sweet enough for me, so next time I might try 3/4 cup. I reduced the amount of butter to about 1 tbls. but no other changes. Thanks Kelly.

This recipe brought back a lot of memories. My grandmother made something very similar to this for her children, and then her grandchildren. Kids and adults will love it!

OMG! This is heavenly and easy! My only suggestion is to, like the recipe says, make sure you bring it to a boil. Mine JUST started boiling, but it stuck to the spoon and because I was worried about it burning, I removed it from the heat. I think had I let it boil for just moments longer it would have been thicker. FYI, I used skim milk. I thought it had a very rich flavor and definitely took care of my pregnant chocolate craving. :)

FANTASTIC!!! Oh my goodness, I'm going to be making this all the time... it's just as fast and easy as making up a boxed pudding, but so, so, SO much better. The butter adds so much. Didn't change a thing, except added some almond extract second time I made it. Thank you so much!!!