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Dessert

Cream Chocolate Filling

A chocolate filling made with egg, sugar, milk, corn starch, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Cream Chocolate Filling

Ingredients

Directions

Make the filling

  1. Wet the corn-starch with a little cold milk.

  2. Heat the remaining milk in a double boiler.

  3. Stir in the corn-starch and chocolate. Cook until smooth.

  4. Remove from heat.

  5. Pour a little of the mixture onto the beaten egg and sugar, stirring constantly.

  6. Return to the stove and cook for 10 minutes, stirring constantly.

Finish and serve

  1. When cool, spread between the cakes.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  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. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Egg
Thickens the custard as it cooks and adds richness to the filling.
Corn-starch
Thickens the milk mixture into a smooth, spreadable cream.
Milk
Forms the liquid base that the starch and egg thicken.
Sugar
Sweetens the filling and balances the bitterness of the chocolate.
Grated chocolate
Adds flavour and colour to the filling.

The step that matters

Pour a little of the mixture onto the beaten egg and sugar, stirring constantly.. Adding hot mixture to the egg slowly, while stirring, warms the egg gently so it does not scramble. Then the whole batch can be cooked without lumps forming.

“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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