Silky chocolate pudding from Fine Cooking Magazine, Feb/Mar 2015 (page 31) by Faith Durand

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanhuguet on March 03, 2015

    Smooth, thick, and lump-free - the perfect chocolate pudding. I made the following changes to make it more to our tastes: 1/2 the amount of cream and replace with additional whole milk, and 3/4 the amount of sugar called for. In addition, I melted in a square of dark chocolate to intensify the chocolate flavor.

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