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Dessert

Chocolate Pudding

A chilled milk pudding flavored with gelatin, sugar, chocolate, and eggs, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Chocolate Pudding

Ingredients

Directions

Prepare

  1. Dissolve gelatin in cold water.

  2. Boil the milk in a saucepan.

Make the pudding

  1. Add sugar, gelatin, and grated chocolate to the boiling milk and cook for 10 minutes.

  2. Beat the yolks of the eggs with a little cold water and stir into the mixture.

  3. Boil the mixture again briefly.

  4. Remove from heat and let cool slightly, then fold in the beaten egg whites.

Chill and serve

  1. Chill the pudding in the refrigerator.

  2. Serve with whipped cream.

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. Sugar + chocolatetop 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

Gelatine
Sets the pudding so it holds its shape when chilled.
Eggs
Yolks thicken the custard and whipped whites add lightness to the pudding.
Grated chocolate
Provides the chocolate flavour and deep colour.
Sweet milk
Forms the creamy base that the other ingredients are cooked into.

The step that matters

Adding the beaten egg whites. Fold the whites in gently after the mixture has cooled slightly, so they do not deflate. If the mixture is too hot, the whites can cook unevenly or lose their volume.

“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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