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Dessert

Chocolate Pudding

A milk-based chocolate pudding made with cornstarch, eggs, and sugar, served with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and chocolate 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

Prepare

  1. Reserve 1 cup of milk and bring the remaining milk to a boil.

  2. In a saucepan, combine sugar, chocolate, and boiling water; stir over high heat for about 1 minute until smooth and glossy.

  3. Stir the chocolate mixture into the boiling milk.

  4. Mix cornstarch with the reserved cold milk.

Make the pudding

  1. Beat the eggs and add them to the cornstarch and milk mixture along with the salt.

  2. Stir this mixture into the boiling milk and beat well for about 3 minutes.

  3. Pour into a mold that has been dipped in cold water.

Serve

  1. Serve with 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. Sugar + chocolatetop 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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Cornstarch
Thickens the milk into a smooth, set pudding as it cooks.
Eggs
Add richness and help the pudding set firm once combined with the hot milk.
Chocolate
Provides the main flavor and deep color of the pudding.
Milk
Forms the base of the pudding and carries the thickening and flavor.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.

The step that matters

Stir the cornstarch and egg mixture into the boiling milk and keep beating. Cornstarch and egg thicken only when the mixture reaches a boil, and constant beating prevents lumps and scrambled egg, giving a smooth, evenly set pudding.

“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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