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Dessert

Chocolate Pudding

A chilled dessert made with cream, milk, sugar, gelatin, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Whip the cream to stiff peaks.

  2. Melt the chocolate and sugar together with 1 teaspoon of hot water.

  3. Stir the soaked gelatin into the chocolate mixture and let it cool.

  4. Fold in the whipped cream until well combined.

  5. Pour the mixture into a mold and refrigerate until set.

Serve

  1. Serve with additional cream and sugar.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cream
Whipped to stiff peaks, it adds air and a light, creamy body to the pudding.
Gelatin
Sets the liquid mixture into a firm, sliceable pudding as it chills.
Chocolate
Provides the main flavor and color of the pudding.
Milk
Softens the gelatin and adds liquid and mild richness to the base.
Sugar
Sweetens the chocolate and balances its bitterness.

The step that matters

Fold in the whipped cream until well combined. Folding gently keeps the air trapped in the whipped cream, which keeps the pudding light. Stirring hard would deflate it and leave a denser texture.

“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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