Chocolate Pudding Recipe: Double Chocolate Pudding Pie Recipe

If you follow this recipe exactly, you will make a fantastic chocolate pie. I’m gonna say that this may be the best chocolate pie you’ve ever tasted – yes, it’s that good.

1 prepared 9-inch pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 oz.) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract

Directions
In a 2-quart saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Add the chocolate chips and the unsweetened chocolate. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil another 1 minute; stirring constantly. Remove from heat.

In a medium heatproof bowl, add in the egg yolks. Gradually pour in half of the warm chocolate mixture; whisking constantly.

Whisk the egg yolk mixture back into the chocolate mixture sitting in the saucepan. Cook the chocolate mixture over medium heat; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat. Stir in the vanilla extract.

Pour chocolate mixture into the baked pie shell. Press a layer of plastic wrap onto the filling. Refrigerate for 4 hours or no longer than 48 hours. Remove the plastic wrap before serving. Top with whipped cream.

Hot Cocoa Roundup - Seven Varieties Reviewed

It’s winter and what Candy Addict doesn’t love some liquid chocolate? I am a hot cocoa fanatic. I hate the cold, but the only ray of sunshine in an otherwise dismal winter is the prospect of hot cocoa. It must be served in the winter. There’s something so soothing about drinking warm chocolate when you’re wrapped up in a blanket on a cold night.

I chose seven types of hot chocolate for this tasting. They are, in the order I tasted them, Hershey’s Special Dark Hot Cocoa, Cacao Reserve by Hershey’s Mayan Blend Drinking Cocoa Premium Mix, Land O’Lakes Butterscotch Hot Cocoa, Land of Lakes Mint Hot Cocoa, Swiss Miss French Vanilla Hot Cocoa, Swiss Miss Dark Chocolate Sensation Hot Cocoa, and Godiva Hot Cocoa.

The first obstacle in tasting all these cocoas was the water vs. milk debate. Some of the hot cocoas direct you to use water specifically, others say to use milk instead, and still others have water in the directions but say, “for a richer creamier treat, replace water with heated milk.” At first, I decided to follow their strict instructions, but ended up winging it a little. I always choose milk over water, but for the purposes of the review, I used water when it was called for, in most instances. On to the reviews. . .