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Chocolate Cream Drops

Chocolate cream drops are small sweet confections made from sugar, milk, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chocolate Cream Drops

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 Cream Drops

Ingredients

Directions

Make the cream

  1. Combine the sugar and milk in a saucepan.

  2. Heat the mixture until it boils.

  3. Boil hard for 5 minutes.

  4. Set the pan in a dish of cold water.

  5. Stir until the mixture creams and cools enough to handle.

  6. Mould the mixture into small drops.

  7. Lay the drops on a buttered platter.

Coat and finish

  1. Grate the chocolate into a bowl.

  2. Set the bowl over a steaming kettle until the chocolate dissolves.

  3. Take each cream drop.

  4. Dip the drop in the chocolate.

  5. Roll the chocolate-coated drop quickly.

  6. Place the coated drop on a buttered platter.

  7. Avoid letting the chocolate cook, or it will harden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Chocolate + buttertop 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

Granulated sugar
Forms the sweet body of the cream as it is boiled and then crystallised by stirring.
Milk
Dissolves the sugar and adds moisture and softness to the cream.
Baker's chocolate
Forms the coating that gives the drops their rich chocolate flavour and firm outer shell.

The step that matters

Stirring the cooled cream. Stirring a boiled sugar syrup as it cools makes tiny sugar crystals form, turning it creamy and opaque. Stirring too early or too late changes the texture, so the mixture must be worked until it creams before it sets.

“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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