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Dessert

Chocolate Pudding

A gelatin-based chocolate pudding made with milk, chocolate, and sugar, cooked like custard and set in a mold.

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

Make the pudding

  1. Pour half the milk over the gelatine and let it stand until dissolved.

  2. Grate the chocolate and add it along with the remaining milk.

  3. Sweeten to taste and cook carefully like a boiled custard, avoiding scorching.

  4. Once thoroughly cooked, pour into a mold to harden and cool.

Serve with sauce

  1. For sauce, use sweetened milk or cream flavored with vanilla.

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. 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

Gelatine
Sets the liquid into a firm pudding as it cools.
Milk
Provides the liquid base and creamy richness of the pudding.
Baker's chocolate
Adds chocolate flavor and color to the pudding.
Sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Cooking the custard without scorching. Milk contains sugars and proteins that stick and burn on the hot bottom of a pan. Cooking gently and stirring constantly spreads the heat evenly, preventing a burnt taste and grainy 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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