Achieving 'glossy', ultra smooth pudding texture I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this isn't quite as smooth. It's definitely not grainy or anything - as far as I can tell, I made the recipe correctly and it came out properly - it's just not that extra little bit of smooth, I suppose (kind of hard to describe the texture I'm looking for). 

Is the texture in a store bought pudding cup something that is achieved because of whatever impossible-to-pronounce stuff they throw in there, or is it something I can modify the recipe to achieve? (I can provide the original recipe if necessary.)
Without the actual recipe to work with it's hard to suggest precise modifications (I don't have the cookbook you mention), but it's quite possible that store-bought puddings have more gelatin and/or gum-like ingredients. Gelatin can be added to a ganache (normally some combination of chocolate and cream, with a low-gloss finish) to achieve a "mirror glaze", which has a very smooth, consistent, high-gloss surface. Perhaps adding a bit more gelatin (and liquid?) to your recipe will get you there.