Skip to main content
Dessert

Chocolate Creams

Chocolate cream used to coat vanilla‑flavored fondant balls.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Creams

Ingredients

Directions

Prepare the fondant

  1. Roll fondant flavored with vanilla into small balls.

  2. Let the balls stand a few hours to harden.

Make the chocolate coating

  1. Melt an ounce of unsweetened chocolate.

  2. Add two tablespoonfuls of milk to the melted chocolate.

  3. Add two tablespoonfuls of sugar to the mixture.

  4. Add a quarter teaspoonful of butter to the mixture.

  5. Stir the mixture until smooth.

  6. Drop the fondant balls into the chocolate mixture.

  7. Remove the balls with a fork or candy wire.

  8. If the chocolate becomes too stiff, add a few drops of syrup and heat it again.

Nutrition, whole recipe (rough)

455Calories
10 gProtein
28 gFat
42 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49

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

By Mary Ronald. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  4. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Unsweetened chocolate
Provides the chocolate flavor and the body of the coating.
Milk
Thins the melted chocolate so it becomes smooth and easy to coat with.
Sugar
Adds sweetness and helps set the coating smooth and glossy.
Butter
Adds fat for a smoother, richer coating.

The step that matters

Keep the chocolate mixture smooth and workable. Chocolate that cools too much turns stiff and grainy, so the fondant balls may not coat evenly. Gentle reheating with a little syrup loosens it again without scorching the sugar.

“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