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Dessert

Chocolate Pudding

A chilled chocolate pudding made with sugar, egg yolks, water, chocolate, whipped cream, and packed in salt and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the custard

  1. In a bowl, stir sugar into the beaten egg yolks.

  2. Scald the mixture with ½ cup of water that has dissolved 1 cake of Baker's sweet chocolate.

  3. Let the mixture cool, then fold in 1 pint of whipped cream.

Chill and set

  1. Pour the mixture into a mold and pack it in salt and ice for 4 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard and give it a rich, smooth body as they set.
Whipped cream
Adds airy lightness and a creamy, moist texture to the pudding.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.
Baker's sweet chocolate
Provides the chocolate flavor and color of the pudding.

The step that matters

Let the mixture cool before folding in the whipped cream. If the chocolate mixture is still hot, it will melt and deflate the whipped cream, leaving a dense, loose pudding instead of a light one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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