Chocolate pudding from Baking - From My Home to Yours (page 383) by Dorie Greenspan

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

  • Eat Your Books

    See recipe for crunchy additions.

  • Dannausc on December 16, 2017

    It was quite good. My wife said it was the best chocolate pudding she’s ever had!

  • sarahcooks on April 27, 2012

    I'm torn about how to rate this. I love the texture of it, and no skin formed on top even though I covered it only loosely with plastic wrap. I love that it combines pudding and custard techniques (cornstarch *and* egg yolks). But the use of the food processor makes the process into too much of a production, too much clean up. Yes, it's fool proof - there's no way you're going to get little bits of cooked egg in this. But all the transferring things back and forth is time consuming and messy. Definitely use very dark chocolate - I used milk chocolate (leftover easter bunny) and it was way too sweet. The kids liked it though.

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