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I found that the times and nutritional information were way off with this recipe. Based on the listed time, I assumed it would be set and ready to serve, but it wasn't-so I had to use it as a sauce. Also-the chocolate that I used listed 15g fat/ounce-the recipe calls for 2 oz-which works out to a fairly high fat content over 4 servings, plus the fat of the cocoa powder. It did have a rich taste, but may need some revisions in prep, and don't assume this is as low in fat as the NI suggests.
Bittersweet is my favorite chocolate and doesn't everyone love pudding? How could this miss! Add to that the fact that it's low fat and (in my case) sugar free because I used Splenda and this is worth 5 stars at the least. It's deep chocolate creamy goodness at it's best. I did add a 1/2 tsp of cinnamon for no other reason than I wanted too. Total yummm. Made for Comfort Cafe, Jan 09.
Congrats! Great recipe, easy to make
This is surprisingly good considering how low fat it is, I think next time I will use Splendor and just 1 square of chocolate as that will cut down the fat even more and it will still be chocolaty enough. I didn't have any bittersweet chocolate, only semi-sweet so I used that. Thanks for a very nice recipe Sugarpea!