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Chocolate Amaretti Puddings

A dream pudding that words can't explain. Make it for yourself and share it if you can!

By bbcgoodfood · From Open Recipes · 14 ingredients
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Why it works: Chocolate and cocoa match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 165 recipes mention both. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

Serves 8 - 10
Prep20 min
Cook30 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + cocoatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together165 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  2. Almond + biscuittop 3% of all pairs
    Aroma overlapstrong
    Mentioned together388 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Almond + flourtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chocolate + almondtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

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

  5. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

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

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

Flavor stand-ins for the cocoa

How well each one fits the dish's main ingredients (butter, chocolate, egg, sugar, almond, flour, biscuit):

  1. Pistachiobetter flavor fit
  2. Hazelnutbetter flavor fit
  3. Pecansbetter flavor fit
  4. Cocoathe original

Fit is the average pairing score against butter, chocolate, egg, sugar, almond, flour, biscuit. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).