Comments on: Chocolate Pudding

By: msgirl

msgirl — Sun, 25 Jan 2009 19:53:01 +0000

Beat the egg whites and add sugar and a little vanilla to make a wonderful topping for the pudding. That’s what my mom did when we were kids. It is really good.

By: Keter

Keter — Sat, 06 Dec 2008 20:32:39 +0000

@JRae – I’ve had good luck substituting tapioca flour and arrowroot powder for cornstarch. Arrowroot is almost an exact replacement in gravies. Tapioca flour is a better binder so it does better in baked goods. Be careful to add tapioca flour slowly, it can get really sticky really fast if you add too much and/or don’t stir enough.

By: JRae

JRae — Fri, 05 Dec 2008 00:58:10 +0000

Hey, what kind of milk should you use? Skim, 2%, Whole?

Also, can you use flour or something instead of corn starch?

Just curious.

By: Keter

Keter — Thu, 04 Dec 2008 21:39:11 +0000

Mmmm…I like to make chocolate pudding pies with meringue on the top (uses up those egg whites). To make a pudding recipe into a pie recipe, just add more cornstarch or tapioca flour (I’m guessing one to two more teaspoons for this recipe, I haven’t tested it yet) and add a couple of squares of baking chocolate (you may need to increase the sugar and vanilla slightly to balance – taste test) or a handful or so of high-cocoa content baking chips (cheap chips have too much oil and will make a mess) to your melty milk mixture (how was that for alliteration?). ;o)

Remember to stir, stir, stir, constantly to prevent scorching – and try to do so without adding air to the liquid to keep the texture smoothest. Also, I have pans with very heavy bottoms that hold heat and can scorch after having been removed from heat, so if you have pans like mine, give your heated mix a stir every now and again even while “resting.”

BTW, if you have yet to discover Dutch process cocoa (much richer, almost nutty tasting), this winter might be a great time to break your Hershey’s-in-a-tin habit.

By: Heather

Heather — Thu, 04 Dec 2008 18:04:06 +0000

Karen, egg whites can be frozen or added to scrambled eggs, omelets in addition to or instead of whole eggs.

By: Shoofly Mama

Shoofly Mama — Thu, 04 Dec 2008 17:25:07 +0000

I am SO excited to see this. Don’t know why I never thought to search for a pudding recipe before, but my kiddos can’t have any dyes, and ALL boxed puddings have dyes in them. Going to go buy me some cocoa right now and fix a batch before they get home from school as a surprise.

By: candice

candice — Thu, 04 Dec 2008 16:06:40 +0000

Homemade pudding is delicious. Thanks for reminding me…I’m gonna make up My recipe soon!

By: Kendra

Kendra — Thu, 04 Dec 2008 15:28:46 +0000

Looks so yummy. I have to admit, I’ve never ventured past the box with puddings. Not that I make it much, just usually add them to my cake batters. This looks worth the effort though. I’ll try tonight and post my review LOL

BTW, do you have a “to die for” hot coco recipe? The best one I’ve had called for a dry chocolate pudding pack…but I’d rather serve homemade to the kids.

By: karen

karen — Thu, 04 Dec 2008 13:43:00 +0000

Mmmmm, chocolate pudding, love it. But I don’t add the eggs at all and it still tastes great, it makes it cheaper too.

By: Karen

Karen — Thu, 04 Dec 2008 04:31:01 +0000

Looks lovely, but…I never make things that call for only part of an egg. What the heck am I going to do with the other half?
So, in this recipe, can you use the whole egg–or do you have another recipe that calls for 4 (no more, no less!!!!) egg whites?