I have a question about the recipe "Chocolate Pudding" from amanda.
I'd like to make it tonight and I'd like to try and use up some of the UNsweetened chocolate I have way too much of. Anyone have an educated guess as to how much more sugar I should add?
And yes, I asked a similar question a few months ago but I don't think I got a specific answer... just general ones that led to lots of math. And while I'm all for math and problem-solving, it's been a LONG week and just want the answer handed to me on a chocolate pudding platter.
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