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Message: <blockquote data-quote="Sialia" data-source="post: 5996392" data-attributes="member: 1025">Yay! Let me know how it goes. I'm sorry I couldnt be more precise about the measurements--I think it's about 1TBS flour to each cup of milk. And, um, as much chocolate as I happen to think works. You know, until it's chocolate colored and flavored. The better the quality of the chocolate, the better the pudding. If you use too little flour and it doesn't come out thick enough, gently fold in some whipped cream, cool whip, or beaten pasteurized egg whites and make a mousse out of it. The pickled eggs were only flawed in that I didn't make enough and I couldn't wait to eat them very long and, also, they are all gone. Another batch is on the boil as we speak. Tasted like devilled eggs without the mayo. Adding a little liquid smoke and some tabasco this time. Also, I accidentally discovered that if you put them in a baggie with some black olives to carry in your lunch box, the olives make strange and wonderful patterns all over the egg. And it tastes good. I think olive brine might work just as well as pickle juice. SO I'm going to try that, too. I expect they will be a sort of strange color, but . . . well, we'll see.</blockquote>