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Chocolate Macaroon Cream

A chilled chocolate cream with crushed macaroons and whipped cream topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Macaroon Cream

Ingredients

Directions

Prepare the custard

  1. Soak the gelatin in cold water.

  2. Scald the milk in a saucepan.

  3. Add the chocolate to the milk and stir until melted.

  4. Beat the egg yolks with the sugar and a pinch of salt, then add to the chocolate mixture.

  5. Stir until the mixture thickens, then remove from heat and add the crushed macaroons.

Set and serve

  1. Once slightly cooled, fold in the stiffly beaten egg whites and vanilla.

  2. Pour the mixture into a mold and refrigerate until set.

  3. Serve cold, surrounded by whipped cream.

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.

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

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

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Yolks thicken the custard and whites, beaten stiff, lighten the mixture for a airy set.
Gelatin
Sets the cream so it holds its shape when chilled and unmoulded.
Milk
Forms the liquid base of the custard, carrying the chocolate and sugar.
Chocolate
Adds rich flavour and fat, giving the cream its deep colour and body.
Macaroons
Add almond flavour and a slightly chewy, crumbly texture to the cream.

The step that matters

Stir the custard until it thickens. Egg yolks thicken as they warm, but overheating can curdle them into grainy lumps. Stir gently over moderate heat and remove from the heat as soon as it coats a spoon.

“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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