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Dessert

Chocolate Pudding

A milk-based pudding thickened with cornstarch and flavored with chocolate, served chilled with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Make the pudding

  1. In a saucepan, heat the milk and sugar until boiling.

  2. Mix the cornstarch with a little cold water, then add it to the boiling milk.

  3. Stir until the mixture thickens.

  4. Divide the mixture in half; add grated chocolate to one half.

Layer and serve

  1. Layer the chocolate mixture and plain mixture in jelly glasses.

  2. Chill and 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

Milk
Forms the liquid base of the pudding that sets into a creamy custard.
Cornstarch
Thickens the hot milk into a smooth, sliceable pudding as it gelatinizes.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.
Grated chocolate
Adds chocolate flavour and colour to one half of the pudding.
Whipped cream
Adds a light, cool, fatty topping that contrasts with the set pudding.

The step that matters

Stir until the mixture thickens. Cornstarch only thickens fully once the mixture reaches a boil and is stirred, so the pudding sets properly when chilled. Stopping early leaves it thin and runny.

“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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