Skip to main content
Dessert

Chocolate Creams

Chocolate-covered cream balls made by dipping cream balls in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Creams

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Melt the chocolate

  1. Melt the Baker's chocolate in an earthen dish or small basin by placing it in a 400°F (200°C) oven.

  2. Do not let it cook; keep it hot.

Coat the cream balls

  1. Take one cream ball at a time on the tines of a fork.

  2. Pour the melted chocolate over the cream ball using a teaspoon.

  3. Once well covered, slip the cream ball from the fork onto oiled paper.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Baker's chocolate
Forms the melted coating that sets into a firm, glossy shell around each cream ball.

The step that matters

Keeping the chocolate hot without cooking it. Chocolate that overheats can seize or turn grainy, and chocolate that cools too much thickens, so it will not coat the cream balls smoothly.

“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