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Dessert

Chocolate Pudding

A milk-based chocolate pudding thickened with corn starch, eggs, and chocolate, served cold with powdered sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Reserve ½ cup of milk from the quart and heat the remaining milk in a double boiler.

  2. Mix corn-starch with the reserved cold milk.

  3. Beat the eggs with powdered sugar and salt, then add to the corn-starch mixture.

  4. Stir this mixture into the boiling milk, beating well for 1 minute.

  5. Cook the pudding for 10 minutes from the time the eggs and corn-starch are added.

Add the chocolate

  1. Shave the chocolate and combine it with sugar and boiling water in a small pan.

  2. Stir over heat until smooth and glossy, then beat it into the hot pudding.

Serve

  1. For individual servings, pour the hot pudding into cups rinsed with cold water.

  2. At serving time, turn out onto a flat dish, making a circle, and fill the center with whipped cream flavored with sugar and vanilla.

  3. Serve cold with powdered sugar and 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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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 and eggs thicken into a pudding.
Corn-starch
Thickens the milk as it heats, giving the pudding its body.
Eggs
Add richness and help set the pudding as they cook with the starch.
Chocolate
Provides the main flavor and dark color of the pudding.
Powdered sugar
Adds sweetness and dissolves smoothly into the custard.
Sugar
Sweetens the melted chocolate mixture and balances its bitterness.

The step that matters

Cook the pudding for the full 10 minutes after adding the eggs and starch. Cornstarch only reaches full thickening once the mixture is hot enough and stirred, and the eggs must be heated enough to thicken without curdling. Stopping early leaves the pudding thin or grainy.

“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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