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Dessert

Frozen Chocolate Pudding

A chilled chocolate pudding made by boiling chocolate with water and sugar, then mixing with whipped cream and nuts, and setting in ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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 ↓

Frozen Chocolate Pudding

Ingredients

Directions

Make the chocolate base

  1. Boil the chocolate in water with the powdered sugar until thick and smooth.

  2. Let the mixture cool.

Assemble and freeze

  1. Mix the cooled mixture with the whipped cream and chopped nuts.

  2. Pour the mixture into a mold.

  3. Bury the molded mixture in cracked 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + nutstop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Chocolate
Provides the main flavour and, once melted and cooled, body for the pudding.
Whipped cream
Adds air and fat, giving the frozen pudding a light, creamy texture.
Powdered sugar
Sweetens the chocolate and dissolves smoothly into the boiled mixture.

The step that matters

Letting the chocolate mixture cool before folding in the cream. If the chocolate is still warm, it will melt the whipped cream and deflate its air, so the pudding loses lightness and becomes dense and greasy.

Swap the nuts

How well each one fits the dish's main ingredients (chocolate, cream, sugar):

  1. Almondfits better
  2. Hazelnutfits better
  3. Pistachiofits about as well
  4. Nutsthe original

Fit is the average pairing score against chocolate, cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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