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 Mange
Ingredients
Directions
Make the mousse base
Dissolve one box of Coxe's gelatine in a pint of cold water.
Add three pints of milk and bring to a boil with one cup of French chocolate.
When the milk is just scalded, pour in the gelatine.
Sweeten to taste.
Boil five minutes, then take from the fire.
Set and serve
Flavor with vanilla and pour into moulds.
When cold, serve with powdered sugar and cream.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Milk + chocolatetop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid base that the chocolate and gelatine set into.
- French chocolate
- Provides the chocolate flavor and color of the mousse.
- Coxe's gelatine
- Sets the liquid mixture so it holds its shape when cold.
The step that matters
Pour in the gelatine once the milk is just scalded. Gelatine must be fully dissolved and evenly mixed into warm liquid before it is poured into moulds; if it is added to milk that is too hot or left undispersed, it can clump or set unevenly. Gelatine sets as it cools, so it must be well distributed before chilling.
“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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