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Dessert

Cold Chocolate Pudding

A chilled chocolate pudding made with gelatin, milk, chocolate, eggs, and sugar, 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: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Cold Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Soak the gelatin in 1 cup of milk for 30 minutes.

  2. Mix the grated chocolate with the remaining ½ cup of milk and heat until melted.

  3. Add the soaked gelatin to the chocolate mixture before removing it from the heat, then strain and let cool.

  4. Stir in the beaten egg yolks and sugar until well combined.

  5. Gently fold in the beaten egg whites.

Chill and serve

  1. Chill in the refrigerator or prepare the night before.

  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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Gelatin
Sets the pudding so it holds its shape when chilled.
Egg yolks
Enrich the custard and add richness and smooth body.
Egg whites
Whipped to foam, they lighten the pudding's texture.
Grated chocolate
Provides the main chocolate flavor and body of the pudding.
Milk
Hydrates the gelatin and forms the liquid base of the chocolate mixture.

The step that matters

Fold in the egg whites gently. Beaten egg whites hold air that gives the pudding its lightness. Vigorous stirring knocks that air out, leaving a dense, flat texture. Folding keeps the foam intact.

“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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