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Dessert

Chocolate Cream Pudding

A chocolate pudding made by dissolving chocolate in boiling water, mixing with eggs and cream, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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

Prepare

  1. Dissolve the grated chocolate in boiling water by placing it by the fire.

  2. Lightly beat the eggs in a bowl, omitting the whites of two.

Make the custard

  1. Gradually stir the eggs into the cream, alternating with the dissolved chocolate and sugar.

Bake

  1. Pour the mixture into a dish and bake for 10 minutes.

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. Cream + sugartop 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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its structure.
Rich cream
Adds richness and moisture, giving the pudding a soft, smooth texture.
Best chocolate
Provides the chocolate flavour and colour of the pudding.
White sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Gradually stir the eggs into the cream. Adding the eggs slowly, while stirring, keeps them from curdling into lumps when they meet the warm chocolate mixture, so the custard stays smooth.

“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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