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Dessert

Chocolatb Pudding

A chilled chocolate pudding made with milk, gelatin, and chocolate, sweetened and served with milk or cream and whipped cream.

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 ↓

Chocolatb Pudding

Ingredients

Directions

Prepare the gelatin

  1. Soak the gelatin in a cup of cold water for one hour.

Make the pudding

  1. Heat the milk in a saucepan until it is scalding hot.

  2. Stir in the grated chocolate until melted.

  3. Add the soaked gelatin to the hot milk and stir for 15 minutes.

  4. Remove from heat and sweeten to taste.

Set and serve

  1. Pour the mixture into a mold and refrigerate until cold.

  2. Serve with milk or cream, and garnish with whipped cream if desired.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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 chocolate and gelatin are dissolved into.
Cox's gelatine
Sets the liquid into a firm, sliceable pudding as it cools.
Grated chocolate
Provides the chocolate flavour and colour throughout the pudding.

The step that matters

Add the soaked gelatin to the hot milk. Gelatin must be fully dissolved into warm liquid before chilling; undissolved granules leave gritty specks and uneven setting. Stirring gently and evenly helps it disperse fully.

“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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