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Chocolate Cream Pudding

A chilled chocolate and cream dessert made by freezing a chocolate‑milk mixture with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Cream Pudding

Ingredients

Directions

Make the chocolate base

  1. Melt the chocolate in the milk.

  2. Add sugar to taste.

Prepare the cream

  1. Beat the cream until fluffy and sweeten it.

  2. Divide the cream in half.

  3. Mix one half with the chocolate and leave the other half plain.

Freeze

  1. Pack the mixture in ice and salt for 4 hours to freeze.

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 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

Chocolate
Provides the main chocolate flavor and deep color, and its cocoa fat adds richness.
Milk
Forms the liquid base that carries the chocolate and dissolves the sugar.
Cream
Its fat gives a smooth, rich texture and whips into a light, fluffy foam.
Sugar
Sweetens the pudding and lowers its freezing point, keeping the frozen texture softer.

The step that matters

Freezing in ice and salt. Salt lowers the melting point of the ice, so the brine becomes colder than ice alone and can freeze the cream mixture. Keep the mixture packed in the ice and salt for the full time so it freezes fully.

“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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