Very Tasty

I love this stuff! I used the recipe as my base and have made several diffenent flavors by omitting the cocoa powder and mixing Silk coffee creamer with my soy milk for a creamier texture. You can use the plain or french vanilla depending on what flavor you are making. The last try was using raspberry flavoring with the plain creamer in 1 cup and plain soy milk as a half cup. I also reduced the cornstarch to 2 1/2 T. Then, if you want to make it sugar free... use 1/4 tsp. of liquid stevia in place of the sugar. It makes a great dish for diabetics or anyone cutting calories!

When I first did this I too had trouble with the chocolate clumping; but I found a solution; use Chocolate Silk Soy instead of chocolate powder; it cuts down on the sugar; for extra flavoring I use half the amount of chocolate; it is my favorite pudding recipe.

I made this for my 3 1/2 year old that's allergic to milk. I didn't have cocoa powder, so I used Hershey's chocolate syrup instead. I also used vanilla soymilk instead of regular. Otherwise, I just followed the directions and it came out great. It was VERY sweet, but did have a slight soy taste. My son's never had regular milk or pudding, so he certainly didn't care. There are very few chocolate products he can have and it's nice to have a few as a treat. It was so quick and easy, I can make it for a nice snack.

I found that instead of mixing the water and the cornstarch, you should mix the sugar, cornstarch and cocoa powder together, then whisk that into the milk and water, and you will not get lumps. Also, you should put plastic wrap touching the top of the pudding to prevent that gluey mess on the top.

This was great, firmed up nicely and everything. Th taste was odd though, not because of the soy milk though. I would recommend using high quality cocoa powder or another form of chocolate to give it the right flavor. Thanks!

My dad's first words: "Well, this is goodbye to store-bought pudding mixes!" He couldn't believe it was home-made! I tasted a lot of soy milk in the aftertaste but my vegan sister really felt that the chocolate came in strong, as did the rest of my siblings. I doubled the recipe and got 6 servings of the size we usually have. I wasn't too diligent about stirring constantly, but I don't think it mattered too much.

delicious, simple to make, and made with ingredients most people already have at home!

My daughter is very restricted with how much dairy she can have. This recipe works very well for her. I have found that while I can use rice, almond, or soy milk, soy milk makes it set up the best, although vanilla almond milk makes it TASTE the best. Also, I just use an ounce of melted unsweetened chocolate instead of cocoa, it gives a richer flavor. Also, I increased the sugar to 1/3 of a cup. Both of these adjustments made a very good recipe excellent!

This recipes was okay. It was very quick and easy, but I was hoping for better. I added some chocolate chips to mine which added a little more sweetness.

my mom made death by chocolate for the rest of my family...i was jealous. so i went to look for an easy chocolately vegan recipe. i'd all but given up on pudding, but i just made this and tried it warm. quite tasty, and the consistency is great. the one thing is that it does need more sugar, and some cinnamon. but still, it's great. ^_^

I loved this recipe. After 5 1/2 years of no dairy I thought I'd never be able to eat something of this consistancy again. It was just like Chocoloate Mousse! I used brown sugar instead of white and it was delicious. Thank you for the recipe.

I had doubts....but not anymore. I used rice milk and it came out delicious. I added a little extra vanilla, used the recommended 1/3 cup sugar and it was fabulous. To prevent any clumps I mixed the cornstarch in the water first and then blended everything before heating....Smooth and Yummy. Thanks.

My milk allergic son really enjoyed this and the texture was the same as milk based pudding. I didn't taste it but if my picky 6 year old liked it, then its 5 stars for me!

FANTASTIC! This is the best pudding! I used chocolate soy milk for added yumminess.(is that a word?) Perfect treat for the dairy free home.

First off, I would like to say that cooking with soy milk varies your results based on what brand you use. I've found that cooking with the Silk brand always leave me with food that taste of nothing but soy. So the problem may be your brand, not the recipe. (I used organic milk because i'm out of soy milk and this is the easiet pudding recipe I found.) That said, I gave this recipe four stars because I think it's a good start. I didn't add the extra sugar, but I did follow the advice of one reviewer and added some chocolate chips. I ended up with a very rich pudding. My husband said he thought it was bitter, but I didn't think so (we have different preferences on how much sugar we like). So if you're someone who likes more sugar, bump it up to 1/3 cup.

Did not like the taste nor the consistency.

About a year and a half ago I had to give up creamy cheesecakes, ice creams, and other dairy delights due to lactose intolerance. I am always on the lookout for soy-based replacements. This hit the spot. I followed a previous suggestion and added some cinnamon - however, did add too much (oops!), so be careful not to do the same! The texture was excellent, and I didn't have the patience to wait for the pudding to cool before digging in. I will try almond milk next time, since it is richer than either rice or soy. However, since I am used to soy milk, I didn't notice the soy flavor - I just think that almond milk might work even better!

To adults it isn't very good, but our one year old daughter loved it. It is an aquired taste.

This recipe was VERY good. I always follow recipe measurements exactly as listed the first time. It would definitely work better with 1/3 cup sugar. Lightly pack the baking cocoa for a great chocolately taste, and stir it all using a whisk to help ensure a smooth texture. My daughter and I are ALLERGIC to MILK PROTEIN, which means that we can't even have some stuff marked as "lactose-free" (I prefer breathing). Kathleen, THANK YOU for providing a great recipe! This is quick, easy, and very satisfying.