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Dessert

Chocolate Blanc Mange

A chilled chocolate mousse made with milk, sugar, chocolate, gelatin, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Make the custard base

  1. Put two cupfuls rich sweet milk and one cupful sugar in a double boiler.

  2. When hot, add one-half box gelatin soaked in one cupful water, one cupful grated chocolate, and rub smooth with milk.

  3. Cook until quite thick.

  4. Remove from heat when nearly cold.

Finish and serve

  1. Beat in the whipped whites of three eggs and add vanilla.

  2. Mold into large or individual molds and garnish.

  3. Serve cold with pudding sauce or cream and sugar.

Nutrition, whole recipe (rough)

431Calories
16 gProtein
22 gFat
42 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 mousse so it holds its shape when molded and chilled.
Eggs
Whipped whites add air and lightness, giving the mousse its airy texture.
Grated chocolate
Provides the chocolate flavour and richness of the dish.
Sweet milk
Forms the creamy base that the chocolate and gelatine are blended into.

The step that matters

Remove from heat when nearly cold. If the base is still warm when the whipped egg whites are folded in, they can deflate and the mousse will be heavy. Gelatine also needs to be cool but not yet set so the mixture stays fluid enough to combine evenly.

“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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