Name: Chocolate Blanc Mange
Ingredients: two cupfuls of milk; one cupful of sugar; a cupful of water; a cupful of grated chocolate; three eggs

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

Prepare

Soak half a box of gelatine in a cupful of water for an hour.
Rub half a cupful of grated chocolate smooth in a little milk.

Make the mousse

Boil two cupfuls of milk, then add the gelatine and chocolate and one cupful of sugar; boil all together eight or ten minutes.
Remove from the fire, and when nearly cold beat into this the whipped whites of three eggs, flavored with vanilla.

Chill and serve

Serve cold with custard made of the yolks, or sugar and cream.
Set the molds in a cold place.

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

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
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.

By F. L. Gillette and Hugo Ziemann. 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.

Sugar + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Milk + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

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

Eggs: Whipped whites trap air, giving the mousse its light, airy texture.
Gelatine (in the method): Sets as it cools, giving the mousse its firm, sliceable body.
Chocolate: Supplies the main chocolate flavor and color of the mousse.
Sugar: Adds sweetness that balances the bitterness of the chocolate.
Milk: Forms the liquid base that carries the chocolate and gelatine.

The step that matters

Folding in the whites when nearly cold. If the base is still hot, the whipped whites lose air and deflate; if it is too cold, the gelatine begins to set in lumps before the foam is evenly mixed in.

“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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Chocolate Blanc Mange