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Dessert

Chocolate Pudding

Chocolate pudding made with milk, grated chocolate, sugar, cornstarch, and vanilla, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Prepare

  1. Put milk and sugar in a double boiler.

  2. Mix the other ingredients together.

Make the pudding

  1. When the milk and sugar boil, pour the mixture in, stirring about four minutes.

Mold and serve

  1. Remove and place in molds.

  2. Serve with whipped cream.

Nutrition, whole recipe (rough)

808Calories
22 gProtein
18 gFat
137 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the liquid base that the starch thickens into a creamy pudding.
Cornstarch
Thickens the hot milk into a smooth, set custard as its starch swells when heated.
Grated chocolate
Adds chocolate flavor and color to the pudding.
Sugar
Adds sweetness and helps balance the chocolate flavor.

The step that matters

Pouring the mixture into the boiling milk. Cornstarch must be stirred into hot liquid so its starch granules swell evenly and thicken the pudding without lumps. Stirring keeps the starch dispersed while it gelatinizes.

“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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