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Dessert

Chocolate Creams

Small balls of confectioner's sugar and egg white dipped in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Creams

Ingredients

Directions

Make the sugar centres

  1. Mix the egg white with enough water.

  2. Add confectioner's sugar to form a dough-like paste.

  3. Shape the paste into small balls.

Coat and dry

  1. Melt the chocolate in a cup on the stove without water until smooth and thick.

  2. Dip the sugar-paste balls into the melted chocolate.

  3. Let them dry on waxed paper, dipping several times if necessary.

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. Egg + sugartop 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 white
Binds the confectioner's sugar into a pliable paste that holds its shape.
Confectioner's sugar
Forms the sweet, firm centre of each cream.
Sweetened chocolate
Forms the coating that sets into a glossy shell around the sugar centre.

The step that matters

Melting the chocolate without water. Chocolate can seize or turn grainy if overheated or exposed to moisture. Melting it gently in a dry cup keeps it smooth and fluid enough to coat the balls evenly.

“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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