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Dessert

Chocolate Egg Kisses

Chocolate egg kisses are small chocolate‑coated egg whites baked until solid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 Egg Kisses

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. In a bowl, mix the egg whites and powdered sugar until combined.

Make and bake

  1. Gently fold in the grated chocolate quickly to avoid making the mixture too liquid.

  2. Pour the mixture into buttered pans.

  3. Bake until solid.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Egg whites
Whip-free binder that gives the mixture structure and helps it set when baked.
Powdered sugar
Sweetens the mixture and dissolves into the egg whites to form a thick, stable base.
Grated chocolate
Adds chocolate flavor and body to the mixture.

The step that matters

Folding in the grated chocolate. Folding gently and quickly keeps the egg white mixture from deflating and turning too liquid. Overworking loses the air and moisture balance the mixture needs to set in the oven.

“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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