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Dessert

Chocolate Pudding

A sweet milk-based pudding made with chocolate, corn starch, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 chocolate base

  1. Boil the milk in a saucepan.

  2. Stir in the chocolate until melted.

  3. Dissolve the corn starch in a little water and add it to the mixture.

Thicken and serve

  1. Beat the eggs and mix them with the sugar and salt, then add to the saucepan.

  2. Cook until thickened, stirring constantly.

  3. Serve with cream as a sauce.

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. Chocolate + sugartop 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. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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 other ingredients thicken and flavour.
Chocolate
Gives the pudding its chocolate flavour, colour and richness.
Corn starch
Swells with heat and thickens the liquid into a smooth pudding.
Eggs
Their proteins set on heating and add body and richness to the pudding.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Cook until thickened, stirring constantly. Corn starch and egg proteins thicken as the mixture heats. Constant stirring spreads the heat evenly, so the base thickens smoothly without lumps or scorching on the bottom of the pan.

“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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