Skip to main content
Dessert

Chocolate Macaroon Cream

A chilled dessert made with gelatin, milk, chocolate, eggs, sugar, macaroons, and vanilla.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chocolate Macaroon Cream

Ingredients

Directions

Prepare the custard

  1. Soak the gelatin in cold water.

  2. Scald the milk.

  3. Add chocolate to the milk.

  4. When melted add the egg yolks beaten with the sugar with a speck of salt.

  5. Stir until the mixture thickens.

Set the cream

  1. Remove from the fire and add macaroons.

  2. When slightly cooled, add the stiffly beaten whites.

  3. Add a teaspoonful of vanilla.

  4. Turn into mold.

Serve

  1. Serve cold, surrounded by whipped cream.

Nutrition, whole recipe (rough)

382Calories
16 gProtein
22 gFat
30 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
Salt1 tsp (6g)0
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.

By Norton, Caroline Trask. 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. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

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

  3. 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

Gelatine
Sets the cream so it holds its shape when chilled.
Milk
Forms the liquid base into which the chocolate and eggs are cooked.
Chocolate
Adds rich flavour and colour to the custard.
Eggs
Yolks thicken the custard as they cook; whites lighten the final texture.

The step that matters

Stirring the custard until it thickens. Egg yolks thicken as they heat, but if the custard gets too hot or is not stirred, the eggs can scramble and turn grainy. Keep the heat moderate and stir steadily until it coats a spoon.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes