Comments on: Chocolate Pudding Recipe Italian Style

By: William P

William P — Sun, 15 Jan 2012 13:43:28 +0000

Can these be reheated? I have a wine dinner to do dessert for and I love this recipe.

By: Susan

Susan — Tue, 22 Nov 2011 20:29:21 +0000

As I’m Scottish, I just need to clarify a few ingredients - when you say “cornstarch” do you mean “cornflour” that we Brits use to thicken our gravy, is “heavy cream” the same as “double cream” and what type of oil would be a “neutral oil”. I’m keen to try to make these but want to make sure I have the right ingredients!

Hi Susan, thanks for the email. According to Wikipedia, http://en.wikipedia.org/wiki/Cornstarch, they are the same.

According to whats cooking america,

Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat.

And what I mean by neutral oil is something like canola or vegetable oil, not olive oil.

Hope this helps and please let me know how the chocolate pudding turns out for you. - RG

By: Rachel

Rachel — Fri, 09 Sep 2011 12:24:07 +0000

I forgot to say Thank-you! Which was why I meant to post… ahem…. Thanks!!

You are welcome - RG

By: Rachel

Rachel — Fri, 09 Sep 2011 12:23:29 +0000

Oh my gosh these were sooooo good! I made them this evening. I messed up and cooked them a bit too long (and then they cooled down while I drove to my friend’s house) so they were less like pudding and more like very moist chocolate cake but oh my gosh they tasted SO GOOD. I still have chocolate and cream left over so I’ll try again soon and see what they are like when they are more pudding-y.

Hi Rachel, thanks for letting me know. - RG

By: Jan

Jan — Sat, 06 Aug 2011 03:26:05 +0000

Can this be made ahead of time and warmed up? Or do they have to be baked and served immediately? Thx!

Hi Jan, I guess you could reheat them after but I don’t think they will be as good. Let me ask my pastry chef friends what they think and report back. - RG