Skip to main content
Dessert

Chocolate Blanc Mange

A chocolate mousse made with gelatin, chocolate, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Chocolate and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Prepare the gelatin and chocolate

  1. Dissolve the gelatin in ½ cup of water.

  2. Dissolve the chocolate in hot water.

Make and set the mousse

  1. Boil the milk and chocolate together.

  2. Stir in the dissolved gelatin and cook for a few minutes.

  3. Cool the mixture slightly, then add the eggs.

  4. Pour into a mold and refrigerate until set.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Chocolate + eggtop 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

Gelatine
Sets the liquid mixture into a light, sliceable structure as it chills.
Chocolate
Provides the main flavour and helps give the mousse its richness.
Milk
Forms the creamy liquid base that the chocolate and gelatine are combined into.
Eggs
Add richness and body to the mixture, helping it set softly and smoothly.

The step that matters

Cool the mixture slightly before adding the eggs. If the chocolate mixture is still very hot, it can cook the eggs and make them curdle. Cooling it a little first lets the eggs blend in smoothly, so the set mousse stays creamy and even.

“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