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Chocolate Macaroon Cream

A chilled chocolate cream made with macaroons, eggs, milk, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Macaroon Cream

Ingredients

Directions

Prepare the custard

  1. Soak the gelatine in cold water.

  2. Scald the milk and add the chocolate until melted.

  3. Beat the egg yolks with the sugar and a pinch of salt, then stir into the chocolate mixture until it thickens.

  4. Remove from heat and add the macaroons.

Set and serve

  1. Once slightly cooled, fold in the stiffly beaten egg whites and vanilla.

  2. Pour into a mold and refrigerate until set.

  3. Serve cold, surrounded by 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the cooled mixture so it holds its shape when chilled.
Eggs
Thicken the chocolate custard and, as whipped whites, lighten the texture.
Milk
Forms the liquid base of the custard that the chocolate melts into.
Chocolate
Provides the main flavour and richness of the cream.
Macaroons
Add almond flavour and a light crumbly body to the cream.

The step that matters

Folding in the egg whites. If the custard is too hot, the folded egg whites can deflate and the cream loses its lightness. Letting it cool slightly first keeps the foam stable.

“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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