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Dessert

Chocolate Pudding

A sweet, thickened milk dessert made with chocolate, corn starch, eggs, sugar, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Chocolate Pudding

Ingredients

Directions

  1. Boil the milk in a saucepan.

  2. Stir in the chocolate until melted.

  3. Dissolve the corn starch in a little water and add it to the milk mixture.

  4. Beat the eggs and mix them in along with the sugar and salt.

  5. Cook over low heat, stirring constantly, until thickened.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Corn starch
Thickens the milk mixture as it heats, giving the pudding its body.
Eggs
Add richness and help set the pudding as they cook.
Chocolate
Provides the main flavour and colour of the pudding.
Milk
Forms the liquid base that the starch thickens.

The step that matters

Cook over low heat, stirring constantly, until thickened. Starch granules swell and thicken the milk only when hot enough, and constant stirring prevents scorching on the bottom of the pan and keeps the mixture smooth. Eggs can curdle if overheated, so low heat matters.

“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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