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Dessert

Frozen Chocolate with Whipped Cream

A chilled chocolate dessert made with melted chocolate, milk, sugar, salt, and boiling water, topped with whipped cream.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Chocolate and sugar 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 ↓

Frozen Chocolate with Whipped Cream

Ingredients

Directions

Make the chocolate base

  1. Scald milk.

  2. Melt chocolate in a small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water.

  3. Boil one minute, add to scalded milk with remaining sugar.

Freeze and serve

  1. Cool, freeze, and serve in glasses.

  2. Garnish with whipped cream sweetened and flavored with vanilla.

Nutrition, whole recipe (rough)

353Calories
9 gProtein
17 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
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
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 Fannie Merritt Farmer. 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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Baker's chocolate
Gives the dessert its chocolate flavor, richness, and smooth body from its cocoa fat.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Rich milk
Supplies fat and milk solids that make the frozen dessert creamy and smooth.

The step that matters

Adding the water to the melted chocolate. Chocolate can seize and turn grainy if liquid is added too quickly or too cold. Adding the boiling water gradually while stirring keeps the chocolate smooth so it blends evenly into the milk.

“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.

More frozen chocolate recipes

Custard 6Pudding 3

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