Chocolate Cornstarch Pudding

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.

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. :)

Maybe not five stars as an intricate, elaborate dessert, but certainly five stars for a humble, homemade chocolate pudding. Perfectly sweet. Perfectly chocolatey. Perfectly creamy and comforting. I made no changes to the recipe.

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."

My daughter Kelly submitted this (my) recipe a number of years ago...this is still my favorite, after all these years. I've been reading some of the reviews. I now make this recipe with only 1/3 Cup of white sugar. I also heap the cocoa measurements. Also, after cooling a bit, place plastic wrap right down over the top of the pudding and this prevents the rubbery film from forming. DO NOT REDUCE THE CORNSTARCH MEASUREMENT.If it's too think you're over cooking it, if it's too thin...you're under cooking. I've found this recipe to be virtually fool proof. ENJOY!!

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!!!

Good, basic pudding recipe. Here's tip for unexperienced pudding makers: don't stir constantly until the milk starts to boil. I used to stir the milk the whole time, and it would take FOREVER to boil and the milk would sometimes get a burnt flavor because it was on the heat for so long. Only stir occasionally until it starts to boil (otherwise it keeps losing the heat and won't get hot enough to boil), and then stir constantly for about 2-3 minutes before taking it off the heat. If you do that, then it is easy and relatively fast to make pudding.

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.

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!!!

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!

Definitely 5 stars for ease and taste! This is a great stand-by comfort food recipe. Will definitely make again. The only thing I did differently was to use heaping tablespoons of cocoa powder because I wanted it chocolate-y! This is my new keeper. =)

Fantastic!! I had been craving chocolate pudding for like two days and decided to make it from scratch instead of buying the boring box version. It turned out phenomenal and I'll definitely be making this again. As for my personal taste, I could have appreciated a little more salt but it was still very good. One great hint: USE A DOUBLE BOILER!!! However, when using a double boiler to make pudding: boil the water in the bottom pot on high FIRST before adding the top pot. While waiting on the bottom pot to start boiling, add all the dry ingredients to the top pot and whisk until WELL blended to get rid of any dry clumps. Once the dry ingredients are blended, add the top pot to the pot of boiling water and then add your milk a little at a time while whisking briskly. This technique will give you a flawlessly smooth texture without any clumps AT ALL. ENJOY!!

Very thin - despite the fact that I added an egg yolk for extra richness (which was the only change I made). Good as a sauce - not as pudding.

My Mom would make this chocolate pudding for me after I came in from ice skating! Yum. You can also use 1 square of unsweetened chocolate,use half and half and double the vanilla. I have made it this way for my kids and they agree it is very yummy.

For taste, this pudding earns five stars. Overall and as written, 4. I rounded the tablespoons of cocoa for a more chocolaty flavor and it was perfect. It wasn't bitter or that really dark, rich chocolate. Still light and creamy but just chocolaty enough. Be sure to use salted butter and add the additional salt; it really makes a difference as salt enhances chocolate. Eaten hot, the pudding's consistency isn't a problem but once it stars to cool down it firms up like gelatin. Next time I'll decrease the cornstarch. I also used butter (never margarine). For best results use a whisk for this recipe and be sure to scrape the "corners" of the saucepan constantly to avoid burning. I love how easy and delicious this was, and will totally be making it again.

This is great pudding. I tripled the servings and it took about 25 minutes to thicken.

this recipie was delicious and soo easy! thank you

This was really good! The second time I wanted it to be a little more rich and creamy so I used 17% cream (buy cutting 35% whipping cream with 1/2 water) and used 5 tbsp of cocoa instead plus 4 squares of Lindt 70% chocolate. Oh my! I continued to whisk it every 10 minutes or so while it was on the counter to keep it from forming the "skin". Once cooled, it stayed super creamy without having to worry about the top going hard. mmm Thanks!

I've made this pudding so many times and I really apologize for not rating it sooner. Any time I'm ready for a tasty something of my childhood comforts, I automatically think of chocolate pudding and I always go to this recipe. Most of the time I don't even let it cook off! It is super easy, has all the flavor that only cocoa can provide and it is absolutely delicious. There was no school today because of snow and my daughter called and asked for that "chocolate pudding recipe you always made on snow days for me so I can make it for the kids". Pay it forward baby!! Thanks, Kelly.

Mmmm. Didn't quite make it to a boiling point for it to coat my spoon. Used splenda(2oz), one tbspn of margarine, and probably close to 4 tbspn cocoa. This didn't last long in my house. You must try this recipe.

This was very good. I quadrupled the recipe (large family) and used fresh, raw goat milk. I did everything else almost exactly according to the recipe. TIP: For those of you that found that your pudding gets grainy the next day, that's because food thickened with corn starch is meant to be heated and then eaten hot. When it gets cold it causes the food to separate. I used the same amount of a product called "Clear Jel" which is a modified corn starch. I use it for home canned pie fillings as a thickener because it thickens fast and is stable at room temperature and when it's cold. Here is what I did: I added all the dry ingredients (1/2 white, 1/2 brown sugar) to the saucepan except the Clear Jel and worked all the lumps out (I did add a bit of whole egg powder but I don't think it was necessary and I wouldn't do it again). Next I added all the milk less 1/2 - 1 cup to the saucepan and stir well. Then I mixed the reserved milk and Clear Jel in the Magic Bullet to get all the lumps out. Bring the pudding mixture to a boil like the recipe calls for and once it's boiling, add the milk mixture all at once and stir rapidly. It will thicken almost immediately to an almost "too thick" mixture. Once I added the butter and vanilla, it was exactly the perfect texture and the texture will stay the same after it's refrigerated. You can get Clear Jel online; it's usually available at your local co-op or extension service.

VERY easy recipe and VERY GOOOOOD!! just like my moms recipe. THANKS!

The saying, "good thing comes to those who wait" certainly holds true w/ this recipe. We followed the recipe (w/ no changes) and it turned out great. I used fat free milk since that's the type of milk we always use. FYI - several have commented about the "skin" which forms on top of the pudding. To avoid this, place a layer of plastic wrap directly on the top (so it's touching the pudding)of each bowl. No more skin. This is a keeper!

My pudding didn't thicken as much as I expected. The flavor was good though. And I made fudge pops with them as another person did. They were so yummy! I'll probably make this pudding again this summer when I'm craving a fudge pop!

Very good and easy chocolate pudding recipe. One note however - be careful with your cornstarch. Make sure you add milk to cornstartch rather than adding the cornstarch to the milk. I ended up with lots of clumps of cooked cornstarch that made it a little like chocolate tapioca pudding! Still a good flavor, just some weird rubbery chunks floating around because the cornstarch didn't get disolved. I'll definitely make again though.

Easy to adapt for diabetics to make a sugar-free treat. I have experimented with various amounts of Splenda, including 1:1, 1.5:1, and my favorite, 2:1. It always takes more Splenda than sugar, no matter what the package says. Because I love deep chocolate, I use 5 level tablespoons of Dutch process cocoa, which makes a huge difference in this recipe. Dutch process cocoa has been alkalized, which neutralizes the acidity that is present in non-alkalized cocoa, such as Hershey's, the most readily available brand in the US. It costs more to buy Dutch process cocoa, but it's money well spent. I buy it in bulk online and use it in everything that calls for cocoa, such as hot chocolate, cakes, and cookies. However, since I have added a full 2 Tb beyond what is called for in the recipe, I believe that's at least part of why it takes so much more Splenda. I've learned to streamline the process by cooking it in the microwave. Give it 3 minutes at full power initially, then whisk well, and set for increments of 1 minute, whisking well after each minute until it reaches the consistency you like, remembering that additional thickening occurs after refrigeration. For me, in my 1000 watt microwave, I only need one additional minute, but bear in mind that your mileage may vary. Add the butter and vanilla, whisk one last time, pour into serving dishes and chill. About 7-8 minutes, start-to-finish. Great depth of chocolate flavor. Simple, satisfying comfort food.

Thank You Kelly! This was great! I was looking for a good cornstarch recipe. This was perfect. Rich, thick, and creammy! I also froze this and made fudgcicles. FANTASTIC!

My mother used to make this pudding when I was a little girl. She also made a vanilla version that she called "Blanc Mange" (Blah-Mahnge - not Blank Mange). Happy memories.

this is one of the best recipes ever!!!! i made this on a snow day without having to go to the store for anything. i used 1% milk and it still came out creamy and chocolaty and delicious! just whisk until you can't whisk anymore and it will be creamy, no lumps and won't " break" in the fridge. i can't say enough about this pudding except TRY IT!

I don't know about anyone else, but I LOVE the "skin". It has the most concentrated flavor. It's delicious...

This is just like what I remember my mom making when I was a kid. You just can not go wrong with this easy and delicious recipe. I doubled it for our family of six to have plenty for later (if it lasts that long). Thanks so much for sharing!! TIP #1: If you don't want that skin to form on top while cooling, place plastic wrap directly on top of the pudding after slightly cooling in pan from stove and you poured into a bowl to chill. TIP#2: Let cool on counter 10 min or so before chilling so you do not get condensation on the plastic wrap causing water on top of pudding. Remove slowly when chilled and enjoy:)

This is an excellent, quick recipe when you need a chocolate fix. You can adjust the flavor/sweetness by adjusting the sugar, cocoa, or vanilla slightly until you get it just the way you like it. You can also use a drop or two of mint extract instead of the tsp of vanilla. Make an extra batch and FREEZE it! These make the best fudgsicles. After it has cooled slightly, spoon it into Popsicle molds.

I gave this 4 stars just because I think the amount of cornstarch is way more than is necessary and there needs to be more cocoa. I tweaked my pudding using flour instead of cornstarch (substitution is 1 tbsp cornstarch equals 2 tbsp flour)and 1/4 cup cornstarch is 4 tbsp so you would -according to this recipe- need 8 tbsp flour or 1/2 cup. I only used about 5 tbsp and the consistency was PERFECT once it chilled. I also added about 4 tbsp cocoa give or take (I didn't measure accurately) as well as a hint of cinnamon. I was wanting cinnamon chocolate :). Cook it till it looks like a really thick soup and chill before eating. I personally do NOT like warm puddings unless its bread pudding. Very quick and easy pudding with just things you have on hand! Good eats!

This is the easiest pudding recipe I have ever found! To change it from chocolate to vanilla, omit the cocoa powder (obviously), add about a half teaspoon or so of more vanilla, and add about 3 egg yolks. You need to make sure you cook this thoroughly, especially if you use egg yolks!

I just made this ( had a craving for chocolate puddin'!) and it's outstanding! The butter added at the end made it so smooth and creamy! Simple ingredients and so easy to make. I can see making this when we camp - what a treat! Thanks, Kelly - I'll make this often!

Sensational pudding! Not cornstarchy at all. I added a few squares of melted dark chocolate with the butter and vanilla. YUM!!! rave reviews from Australia!!

This was unbelievably good and so simple. I substituted chocolate soy milk because I'm off dairy and I did make sure to let it boil for a few minutes so it was nice and thick on the back of the spoon. The taste was amazing. My husband couldn't stop raving and had trouble believing I'd used "fake" milk.

This is delicious! I used more cocoa because I like dark chocolate. I didn't find it too thick like other reviews mentioned - but I had that in mind while I cooked it so I made sure not to cook it too long. I also stored it with plastic wrap directly on the top of the pudding so you don't get that yucky pudding skin while it cools.

This is a great straight forward pudding recipe. It tastes wonderful. I'll definitely be making it again.

So easy and wonderful! I used 2% milk. Very silky. I like that it does not require an egg yolk and did not miss that at all. Thanks!

I am not a chocolate pudding eater, but my DH is and he LOVED this pudding. He said it is very creamy with the right amount of chocolate. It was very easy to make and within 25 minutes it was made and the kitchen was cleaned up. I like recipes like this.

I must have done something wrong because mine got little chunks throughout. But it tasted good and met the dessert craving I had.

Thanks for a great pudding recipe. I made a chocolate pie with it. I first made a graham craker crust and then poured the pudding into the crust. After the pudding had cooled a bit, I put 3/4 of a cup of mini chocolate chips in it. Then I served it with whip cream and a few mini chocolate chips over the top. My family loved it, especially my step daughter.

The flavor was pretty good, though not chocolatey enough for us. Also, my pudding had these little congealed bits in it, though I stirred constantly. I let it cool overnight, and the texture was so coagulated, I had to toss it. I really wanted to love this, sorry.

This is the recipe that was on the old cornstarch box, I have used it for many years.

I love this recipe. So simple and satisfying. As others have suggested, I whisk my dry ingredients together in a pot and add about 2 oz milk, stir till smooth. Then I slowly add the rest of the milk over medium low heat and continually whisk until it gently boils then remove from heat. I use regular soy milk and a product called Mimic Creme as I'm lactose intolerant. Sometimes I add instant coffee granules (sanka) for a little extra kick. Quick, easy, hits the spot. Thank you Kelly for a delicious pudding recipe.

This was sooo simple to make. I made a crumbed biccy base and poured the pudding over top, my kids loved it and so did my mum!! Definately a new regular in our household

Who knew homemade chocolate pudding is just as easy to make as the boxed stuff? And it tastes SO much better! I was craving something chocolatey last night, but my baking supplies are running low, so I used what I had in my cupboard to do an ingredient search on this site, and this is what popped up. I'm glad it did! I made pretty much as stated, but subbed smart balance spread for the butter as that's all I had. I used 1% milk and I used heaping tablespoons of cocoa powder as suggested by many, and I added in a handful(1/4 cup?) of chocolate chips when I added the butter. Wow, it was just fantastic! I know it says 4 servings, but it only lasted my mom and I through our Sunday night tv shows(Big Brother, The Last Ship and Falling Skies). I can't comment on how it is chilled since it never made it that far, but it does form a "skin" on top even just cooling on the counter. I'm sure plastic wrap directly on it would help, but my mom likes the "skin" she says that's how REAL chocolate pudding should be and it tasted just like her mom used to make for her growing up! I will be making this again(after grocery day)on Thursday when my mom is over to catch up on our shows of the week(Big Brother, Under the Dome and Extant), I doubt the pudding will last through that! I may try to add some peanut butter or mint extract in it this time, just so many possibilities! Thanks so much for the recipe! :)

Comfort food at it's best! It does require some patience to bring the mixture to a boil...but it is worth the wait and all the stirring. This is delicious served warm...the first time I made it I ate the whole thing myself! I doubled the recipe the next time so I would have some leftover to refrigerate. It still tasted great cold, although it doesn't look very pretty. That's why I only gave it four stars...I wouldn't serve it to company and it might be a hard sell for someone who doesn't love pudding. I love the fact that I can satisfy a sudden chocolate craving with just a few ingredients usually on hand. I know I'll be making this one again this winter!

I made this recipe exactly as posted and it turned out perfectly. I will never buy boxed pudding again! Thank you!!

Big hit with our 2 year old who wanted some pudding and we did not have any instant mix. Found this recipe and it was great!

This is a great recipie! I also used heaping spoonfuls of cocoa. I garnished with some raspberries, the kids loved it! To make sure there were no lumps I mixed all the dry ingredients in the pan and then poured in only about 3/4 of the milk, I wisked it until it was completely smooth and then added the rest.

This was pretty good! Make sure it's thick before you pull it off the stove or you'll have soup like me!!!

Amazingly easy to make and good - but I do agree with many other reviewers that it can definitely stand to be more chocolatey. I like the idea some others had of adding chocolate chips. I wonder if chocolate milk would work too? Other than the slight absence of chocolate, this turned out well, nice texture. Thanks for the recipe.

Easy peasy! This tasted so good. Had a great chocolate taste, was very creamy, and was a breeze to make. Definitely better than the stuff in a box!

I Have been making this for a year now & we all love it! The only changes i have ever done is to add cooked rice for chocolate rice pudding & it was a treat! One other time i whipped up some heavy cream & folded it in & it was divine! So easy & simple to make & reminds me of my childhood when everything was made from scratch

Not bad. Not a lot of chocolate flavour though. Easy enough to make with kids, but I'd either add more cocoa or find a way to add some chopped chocolate to bump up the flavour.

This recipe turned out perfectly. I sprinkled it with a handful of Heath bits just because I'm a glutton, but it would have been great without. Thanks!

Very good! I added a bit more butter, but this was probably the best pudding recipe I've ever had. I personally like it best after it's cooled and has a nice, thick 'skin' on the top. YUM! I don't know if the family liked it or not, since I ate the whole batch myself. Guess I'll need to make more. :o)

This stuff owns. Rich, smooth, and creamy. SOOO much better than from a box.

I made this pudding for a pie and was very disappointed. It was gritty from the sugar and pastey tasting from the cornstarch. I didn't want to put 1 star because it wasn't even worth that!

This is excellent! I omitted the butter and used dark brown sugar. It came out smoother than any boxed pudding I've ever made. A keeper!

Defininitely the best as well as the easiest pudding I've ever made from scratch.

I make this with Vanilla Unsweetened Almond Milk and Xylitol and it's a dieter's dream!

More like 4.5 stars A very nice basic chocolate pudding recipes. I heard alot of people decreasing the cornstarch BUT DO NOT. I used what was asked of the recipe and the pudding came out great. I always thought pudding was too time consuming but it was really quite simple and tasty I read reviews that people found is soupy. Not too put fault but I at first thought it was going to be soupy but you just need to keep on stirring because it does take a little patience. You will need to keep stirring the whole 10 minutes and it will thicken up I made it for a special date night with my husband and he really liked the homemade taste Will make again for special occasions

I just made this pudding and it's cooling in the refrigerator right now. I chose this recipe because of the simple ingredients and the easiness of the instructions. I didn't change a thing about the recipe and by the looks of it it should taste great tonight after dinner!

Overall, this was pretty good and was really easy and quick to make. I did find it a little bit sweet, so next time I'll add less sugar. I used a vanilla from the Domincan Republic, so it had a unique, almost coconuty taste. I added some cinnamon to half the batch and turned it into a Mexican chocolate pudding.

It is fantastic!

This is fast, easy, and delicious. I made a mistake and used 4T of cocoa instead of the three called for. No problem, it was excellent. We will be making this a lot, and I will add the dry ingredient "mix" to my pantry along with our other homemade mixes.

This recipe is aweseome! Not too chocolately, not too sweet. Just a great blend of flavours. My new favorite pudding recipe.

I just love this recipe. I've made it many times and it always comes out great. Just make sure you cook it long enough and chill it well. I usually substitute some kind of liquor for the vanilla - brandy, creme de cocoa, and kirchwasser have all worked well. My favorite is the brandy.

This recipe will be much better after a few changes. I did add extra cocoa powder which helped however next time I will use only high quality powder like Droste. The pudding is a bit too sweet for our tastes so I will cut down on the sugar. Not fantastic but definite potential.

Taste great and east to make. I put a tiny bit of almond extract in, too.

This was soooooooooogood! I used 1% milk and added a bit more cocoa powder. It came out perfectly! I poured it into small disposable containers with covers so I could pop one in my lunch bag- way better than the packaged stuff, and cheaper too!

Wow! I haven't made homemade chocolate pudding in a long time because the recipe I tried many years ago just didn't cut it. This one, however, was spectacular! I followed a couple of the hints from others--used rounded tablespoons of cocoa and used packed brown sugar in place of the white sugar. I also tasted it and found it needed 1/4 tsp. salt to a single batch perfectly balance the flavors instead of 1/8 tsp. Although I only had skim milk on hand, since it was the holidays I didn't want it to taste watered down, so I replaced 3/4 cup of skim milk with heavy cream. Although we are not really dessert eaters, the 6 of us who had it ate a double batch! Hmmmm...maybe this is not such a good recipe after all! : )

Great basic recipe, but it was too thick, too sweet, and not quite chocolatey enough for my personal tastes. I tweaked it to just 1/4 cup maple sugar, 1/2 cup dutch processed cocoa, and 3 Tbsp corn starch in 3 cups of skim milk. I whisked the dry ingredients first to make sure no lumps, and added the milk gradually while whisking so everything was fully incorporated before putting on the heat. It took about 10 minutes on medium heat to reach a low boil, and I kept it simmering while I stirred for another 3 minutes or so. Perfect texture and taste for me. Thank you so much for such a great, easy recipe!

Absolutely delicious. Very easy. My kids and husband gobbled it up! My new favorite pudding.

I made this recipe but I cannot rate it because I am going to have to try making it again Used Splenda instead of real sugar and it never thickened. Since I followed the directions exactly, I am going to assume that it did not thicken because I substituted Splenda. Will make again and then rate.

SOOO very delicious and easy to make, there's no reason to buy it in a box if you have this recipe. For even more chocolatey flavor, make sure your tablespoons of cocoa are heaping. Other than that, I wouldn't change the recipe one bit. For the small handful of reviewers complaining that this recipe is too thin, your cooking technique is off. If you follow this recipe, your pudding will come out fine.

the best pudding ever! thank you! blessings

This pudding is incrediable!! I used unsweetened baker's chocolate in place of the cocoa and it was unbelievable. My kids gobbled it up. A definate keeper!

I followed the advice of many reviewers and used 1/2 cup brown sugar instead of white, heaped the cocoa powder tablespoons and didnt fill the 1/4 measure cup up completely with corn starch. I also used skim milk because its all we buy. :) With the above changes- it was DELISH!! We are eating it warm as I type! Thanks for sharing.

I love the simplicity of this recipe. Just proves that simple things are almost always delicious. I added 1/4 tsp of cinnamon to mine too. Thanks for sharing this.

Thank goodness! I had my wisdom teeth out yesterday and needed a soft recipe I could stand to eat! I ate this warm and put some in the freezer for pudding pops. I followed another reviewers advice not to use so much corn starch but maybe mine could have used a little more. Everything else is great and I will make this again and again!

mmmmmm, yummy... licking the bowl as I type! Didn't have any milk so I substituted a can of evaporated milk and 1 1/2 c heavy cream (as if this needed extra calories- but oh well a girl's gotta have her chocolate). Be sure to stir the whole time to avoid lumps.

I love this stuff. I would give it 5 stars if it was suggested to use a can of evaporated milk in place of part of the regular milk. It really makes a difference. I use almost all of mine to make fudgesicles. So much better than anything you can buy at the store.

Excellent!!

I followed recipe exactly. I didn't like this at all. The flavor was bland and when i put it in the fridge it got a thick, rubber film on it.

This was delicious!! I've never made homemade pudding before, and this was SO easy! Thanks for the recipe!

Great - quick and easy. To make thicker, add more cornflour

This is, hands down, a simply perfect Chocolate Pudding. Simple and delicious.

I've made A LOT of cornstarch puddings and this is the best one yet. I like mine warm, right out of the pan, in the winter, but I've never been known for my patience. I use three HEAPING tbs of hershey's special dark cocoa for a deep rich flavor and color. A tip - throw the sugar and cocoa in your coffee grinder and give it a buzz - it'll dissolve much more easily into the milk. Just prepare yourself to stand there and whisk till it feels like your arm is going to fall off - totally worth losing an arm though.

Delicious! Fairly sweet and not as chocolatey as I would have preferred. A very tasty pudding though!

So good and EASY! I was doing the boxed "cook and serve" kind but this is more tasty, cheaper and just as easy! I've had this recipe saved for like a year, and finally decided to try it, and I'm glad I did! Served while still hot with some peanut butter chips on top- they melt so deliciosly over the chocolate!

This was perfect homemade chocolate pudding. I used fat free evaporated milk for a creamier flavor but I made no other changes. No leftovers and my husband and I were fighting over licking the spoon/pan. I think this would make excellent "pudding pops" this summer, I can't wait to give it a try. Thanks, Kelly, for sharing your recipe.

My husband and I were hungry for homemade chocolate pudding and didn't want to run out to the store for the ingredients. Found this recipe and were able to use what we had in our pantry. I have to say I will NEVER buy pudding in a box anymore. This pudding was very easy and quick. Chocolate flavor was excellent and very creamy. Made up some real whipped cream as the topping and we both were in heaven. You also know what ingredients go into it and don't have to look at the package for preservatives. I would recommend this to anyone that wants a quick, easy and delicious pudding recipe.

Fantastic chocolate pudding! So easy and everything's already in the pantry. I added a bit more cocoa powder. Wouldn't add more sugar, as it's just sweet enough (but not too sweet). I used 1% milk and it came out perfectly; next time I will try nonfat. No more store-bought for us. :)

This reminds me of pudding my grandmother would make when I was a kid! Only she put way more butter in it and we would eat it over biscuits while it was hot. She called it Chocolate Gravy. A very nostalgic recipe. I have a McCormick's Cocoa Chili spice that I added the second time and it added a little more of a modern edge to it. This is a great, inexpensive, tasty desert!