This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that's still firm enough to stand a spoon in. For the best possible pudding, use top-quality cocoa powder and chocolate.加：更多的Dessert Recipes and Tips
我尝试了另一种食谱，但还不够巧克力。这是完美且易于制作的。我已经做了六次，我开始完成大约25分钟的时间。我的丈夫是巧克力，所以我们喜欢这是额外的巧克力，我们根本不会偏离食谱。当您意识到自己没有饼干时，只有2个小时的晚餐，非常适合最后一分钟的快速简便甜点。我没有Ramekins，但我将它们放在卡布奇诺咖啡杯中！
尽管此食谱确实需要额外的几个步骤，但肯定值得。这创造了我品尝过的最乳白色的布丁/慕斯。我确实喜欢甜点，当我看到需要使用多少可可时，我将糖增加到3/4杯。我一定会再做一次。
Amazing recipe ... .I've used it in oreo trifle and turned out great
奇妙而简单！感谢您分享此食谱！
太棒了！gracias por ccroctar esta receta！
This was an excellent chocolate pudding almost mousse like! Definitely a chocolate lovers dream!
This is definitely chocolatey! Too rich and not sweet enough for me. I was looking for more of a classic chocolate pudding that I can eat a whole bowl, and this was so rich that I couldn’t do that.
I toned it down with real whipped cream and fresh raspberries, and it was delicious, just too rich (I used Silk Protein nut milk, one unsweetened baking bar and 3 tablespoons of unsweetened cocoa powder, and I increased the sugar to 2/3 cup because that’s what most pudding recipes call for).
I like this recipe and already made it three times, but it always ends up grainy. The pudding is smooth until I add in the chopped chocolate and butter. I can see it going grainy right then and there as I stir. Is my mixture too hot? Not stiring enough? I even pre-melted the chocolate with butter and it was smooth when I mixed into the pudding and still goes grainy on me. I suspect the pudding mix before adding the chocolate should be around 180-190 degs. Any suggestions?
很棒的说明，易于制作。布丁非常奶油，天鹅绒般而浓郁，所以鲜奶油还有很长的路要走。我做了6份。完全按书面形式制作。可口的。
绝对好吃。我和可可粉一起使用了72％的巧克力片，然后添加了大约一汤匙的速溶咖啡粉。它增强了巧克力味。奇妙的丝质质地！紧张绝对值得。
我们在上面搭配新鲜鲜奶油和新鲜的覆盆子！
喜欢这个！我会更描述质地，就像慕斯一样，但这又是我第一次从头开始做布丁。好吃
The cocoa: Regular (Hershey’s) or Dutch-process (Droste)? It makes a difference.
Thank you.
Easy peasy and delicious.
这个双巧克力布丁非常出色！超级容易制作，只需按照书面的步骤操作即可。这是非常巧克力，奶油和decade废！绝对不是为了胆小。;-)我按照指示使用了六个小模子，但是下次我将使用较小的小动物，因为它非常丰富。上面放有鲜奶油和新鲜的丰满覆盆子，在那里，您可以为您的客人提供美丽的演讲！
这真的很美味。富裕而decade废。如此巧克力和光滑。我以前从未做过布丁，我发现这个过程很快就会发展。这很有趣，是一个完美的巧克力布丁。
喜欢这个食谱。我没有使用5盎司的巧克力。我使用了不到51％的Perugina酒吧。
我今晚做了这个食谱。即使使用3盎司的半甜贝克巧克力，也很巧克力。我期待着奶油布丁的一致性，但质地很浓密，几乎看起来像巧克力糖霜。我使用的鸡蛋很大。我认为较大的鸡蛋尺寸使布丁过于坚固。我的收率是4 6盎司Ramekins。我可能不会再做一次:(
第三次制作此食谱，每次都很完美。我将大豆牛奶代替常规，并使用红糖代替白糖
出来了。我用香草和使用巧克力片而不是切碎的巧克力添加了波旁威士忌
Way too much chocolate with 3 T of cocoa powder and 5 oz chocolate! I kept adding sugar, milk, corn starch and another egg yolk until it was palatable.
How many cups does this recipe make? I understand the serving size is 6 but for example I want to make this recipe and I need 8 cups of pudding, would I have to double it or would this one recipe be enough?