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Dessert

Chocolate Pudding

A sweet milk pudding flavored with chocolate, thickened with corn starch and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Make the pudding

  1. In a saucepan, combine the chocolate and sugar with the milk to dissolve.

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

  3. Boil for a few minutes until thickened.

Set and serve

  1. Pour into a mold and let cool.

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

    Shared aroma: hexanal (green, grassy).

  2. Sugar + chocolatetop 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. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. 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

Milk
Forms the liquid base that the starch thickens into a creamy custard.
Corn starch
Thickens the liquid into a smooth pudding as it heats and gelatinizes.
Chocolate
Provides the main flavour and colour of the pudding.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Boil until thickened. Corn starch only thickens fully once the mixture reaches a boil, and it must be stirred constantly to prevent lumps and scorching on the base of the pan. Stopping early leaves the pudding thin and can leave a raw starchy taste.

“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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