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i used to make the chocolate pudding from the recipe in joy of cooking, and it was really great. i used good quality block chocolate and it had an intense flavor and a thick smooth texture.

if it's curdled, you can strain it through a sieve to get the bits of coagulated egg out.

there is also a recipe for steamed chocolate pudding in joy that i've never tried but laurie colwin wrote about in one of her books of food essays. i can post the recipe if you like.

Oops! Forgot to post the recipe!
URL: http://www.doriegreenspan.com/dorie_greenspan/2008/02/puddings-of-the.html
CHOCOLATE PUDDING, From Baking From My Home To Yours

Makes 6 servings

2 1/4 cups whole milk

6 tablespoons sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons cornstarch

1/4 teaspoon salt

1 large egg

2 large egg yolks

5 ounces bittersweet chocolate, melted and still warm

2 tablespoons unsalted butter, cut into 4 pieces, at room temperature

1 teaspoon pure vanilla extract

Getting Ready: Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand.

Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.

While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend. Turn them out onto a piece of wax paper, put the remaining 3 tablespoons sugar, the egg and egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.

With the machine running, very slowly pour in the hot milk mixture. Process for a few seconds, then put everything back into the saucepan. Whisk without stopping over medium heat - making sure to get into the edges of the pan - until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You want the pudding to thicken, but you don't want it to boil, so lower the heat if necessary.

Scrape the pudding back into the processor (if there's a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the chocolate, butter and vanilla and pulse until everything is evenly blended.

Pour the pudding into ramekins. If you don't want a skin to form (some people think the skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours.

For the cornstarch pudding - I forgot to add a tablespoon of butter at the end when you add the vanilla! I am so sorry!

i've made the martha stewart recipe that calls for adding the eggs before heating. it's fine. in fact, you can do it with most custards and pastry creams. the flour and/or cornstarch prevent the egg from curdling. it does look a little funny for awhile because the eggwhites remain unmixed.

Thank you all for the hints and recipes! (Oh...and the laugh, too!)

This was an "interesting" failure for me, because I have great success with custards. Oh...and I'm definitely also going to try the "mocha" version with the coffee...that sounds very good!

Eggs are SO unnecessary in chocolate pudding, and honestly create more hassle than they're worth. Old-fashioned chocolate pudding is a cornstarch pudding, and the best one I know is adapted from the Scharffenberger cookbook recipe:

Creamy Chocolate Pudding
serves 6

3 Tbsp. cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
8 ounces 70% bittersweet chocolate, coarsely chopped
2 tsp. pure vanilla extract

Combine the cornstarch, sugar and salt in a heavy saucepan. Whisk in 1/2 cup of the milk to make a smooth paste. Then add the rest of the milk slowly and bring to a slow boil over low heat, stirring occasionally, scraping the bottom and sides. Use a whisk if lumps begin to form. After 15 minutes or so the mixture should begin to thicken and coat the back of the spoon. At that point, add the chocolate. Continue stirring for 2 or 3 minutes, until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Strain if you wish (although I never do this) and pour into a serving bowl or into individual ramekins or serving dishes. If you hate the thick chocolately skin on pudding, put plastic wrap on top and smooth it down against the surface before refrigerating. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. Refrigerate for at least half an hour and as much as 3 days. Some people love this with a big splash of cold milk -- I'm decadent, so I make vanilla-scented whipped cream with heavy organic cream to serve with this -- yum.