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Dessert

Chocolate Mould

A sweet milk-based dessert thickened with potato flour, wheatmeal, cocoa, and sugar, set in a mould and served plain or with white sauce.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Cocoa and vanilla work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Mould

Ingredients

Directions

Make the mixture

  1. Combine 1 quart of milk, 2 oz. potato flour, 2 oz. Allinson fine wheatmeal, 1 heaped-up tablespoonful cocoa, 1 dessertspoonful vanilla essence, and sugar to taste.

  2. Smooth the potato flour, wheatmeal flour, and cocoa with some of the milk.

  3. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients.

  4. Let all simmer for 10 minutes, stir frequently, add the vanilla and mix it well through.

Set and serve

  1. Pour the mixture into a wetted mould; turn out when cold, and serve plain, or with cold white sauce.

Nutrition, whole recipe (rough)

316Calories
9 gProtein
17 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Vanilla1 tsp extract (4ml)12

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

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. Cocoa + vanillatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  3. Milk + cocoatop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Potato flour (in the method)
Thickens the milk into a smooth, set custard-like mould.
Wheatmeal flour (in the method)
Adds body and structure, helping the mould hold its shape when turned out.
Cocoa
Provides the chocolate flavour and colour.
Milk
Forms the liquid base that the starches thicken.

The step that matters

Smoothing the flours before adding them. Starch lumps form if the flours and cocoa are added to hot liquid without first being mixed into a smooth paste with cold milk. Smoothing them first lets the starch disperse evenly so the mixture thickens without lumps.

“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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