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Dessert

Rose Waska

A chocolate mousse made with melted chocolate, butter, sugar, eggs, and whipped cream, served with ladyfingers.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 9 ingredients
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Rose Waska

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rose Waska

Ingredients

Directions

Make the chocolate base

  1. Boil two squares of sweet chocolate, one-fourth cup water, and one-half cup granulated sugar in a double boiler until smooth.

  2. Let the chocolate mixture cool.

  3. Add four yolks to the cooled mixture and boil again until thick.

  4. Let the mixture cool again.

  5. Cream one-half pound unsalted butter with one cup confectioner's sugar.

  6. Add the cooled chocolate mixture to the creamed butter.

  7. Add the beaten whites of four eggs to the mixture.

Assemble and chill

  1. Line a nine-inch springform with ladyfingers close together around the form, standing.

  2. Cut the remaining ladyfingers into small pieces and place them in the bottom of the form.

  3. Pour the chocolate mixture into the lined form.

  4. Let the mixture stand in an ice chest for twenty-four hours.

Unmold and serve

  1. Three hours before serving, remove the dessert from the form.

  2. Cover the dessert with one pint whipped cream sweetened to taste.

Nutrition, whole recipe (rough)

435Calories
8 gProtein
31 gFat
31 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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.

By Paidar, Marie, Mrs., [from old catalog] comp. 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

What each ingredient does

Unsalted butter
Adds richness and a smooth, creamy body to the mousse.
Egg yolks
Thicken the chocolate mixture and add richness when cooked.
Egg whites
Whipped into the mixture to lighten its texture and help it set airy.
Sweet chocolate
Provides the main flavor and, once cooled, firms the mousse.
Ladyfingers (in the method)
Form the crisp sponge shell and base that hold the mousse in shape.

The step that matters

Cooling the chocolate before adding the yolks and whites. Adding yolks to hot chocolate can scramble them, and adding whites to warm mixture deflates their foam. Cooling each stage keeps the texture smooth and light.

“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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