1 Review

The hardest part in making this recipe is keeping the partially cooked puddings in the fridge and freezer without having anyone try and eat them before they're ready! I used 60% chocolate (sorry, that's what was in the house) and melted everything in the microwave instead of over simmering water, but aside from that didn't change anything else. Oh, wait, I used margarine because I wanted these to be non-dairy. This was a perfect dessert for a festive Friday night Sabbath dinner. The gooey middle is divine!

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Mirj August 14, 2007
Melting Chocolate Puddings