way too sweet! Should have listened to the reviewer that said make as stated rather than reduce the cornstarch. I quadrupled the recipe and used half the recommended amount of cornstarch as some reviewers had said. I was simultaneously making Fannie Farmer's Blanc Mange and was amazed at how quickly it set up. It had a lot more cornstarch in it. So I kept mixing a Tbsp of sugar w/a Tbsp of cornstarch. I had to add another 3-4 Tbsp of each to get it to begin to set. I think this would be perfect as the recipe states rather than altering it by reducing the cornstarch. Will try again as is written.

I ran out of my german pudding mix and then, for the first time, read the ingredients on the package. So, I set out to find a recipe with the same ingredients and this was it. Fabulous. I've made it three times already, double the recipe and fill it in small dishes. To avoid the skin (I love it but my kids don't), I place a piece of saran wrap directly on top of the hot pudding and it works great. A delicious recipe and keeper. Thank you very much.

Absolutely delicious. Quick and easy. Love this recipe.

So easy! And I had all the ingredients. Delicious. Maybe I'll add some Kaluha next time.

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.

I was looking for a dessert and didn't have a lot of ingredients on hand - but I had all for this recipe. The best chocolate pudding I've ever had - I don't think I'll ever use a mix again. I had one banana so I made slices and divided it between the four servings. Thanks for sharing

YUMMY!!! As good if not better then instant! Froze for pudding pops and they were just as good as store bought!

I couldn't get the texture right, but this was pretty easy to make and the flavor was YUMMY! I took some reviewers advice though. Instead of just 1/2 cup of white sugar, I used 1/4 cup of brown sugar and 1/4 cup of white sugar to enhance the flavor. I used a little bit less cornstarch, a little more cocoa, and a little less butter. But I would probably make this again. Be sure to cook long enough or else the texture will be funky.

Not what I usually like but excellent if you're in the mood for a homemade taste. :)

This was just ok for me. I probably wont make it again.

If you like pudding.. make this!! I will never get store bought pudding again. This was so rich & creamy.. and just heavenly.

This was a good, easy and quick recipe that I could make with items in my pantry. It did satisfy my need for a chocolate fix, but I would prefer it to be a bit more chocolatey. It also left a strange film in my mouth that I attribute to the amount of cornstarch in the recipe. I will keep searching for a better homemade chocolate pudding recipe. Update...2nd time I added a 1 oz square of semi-sweet baking chocolate at the end. Perfect chocolatey-ness!

this was pretty good, we didn't even wait for it to cool.

I followed PLAYKITTENPIE's alterations (use brown sugar, up the cocoa to 3 heaping tbsp, decrease cornstarch to a little over 2 tbsp). I think next time I'll use a little less cocoa - it was a tad strong for me. I doubled the vanilla because we buy imitation, and I also added in the last few drops of (imitation) coconut extract and 1/2 tsp cinnamon. Divvied it up into 5 parfait glass and they look beautiful! Once they cool, I'll top them with homemade whipped cream - "Whipped Cream," submitted by MOOZOGASSIR.

YUM! We have ours in bowls in the freezer right now, but I licked the spoon a couple of times and it was awesome....I can't wait to eat it!

Yummy! Love the chocolate flavor of this pudding. It had a nice smooth texture. Yeah me!! But your arm will get tired. I think it took about 4-5 hours to cool in the fridge. So plan ahead if that is what you prefer. I didn't think about that and it wasn't ready for dessert.