Skip to main content
Dessert

Chocolate Mance

A chilled chocolate dessert made with gelatin, milk, chocolate, and vanilla, served with powdered sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Mance

Ingredients

Directions

Make the mousse base

  1. Dissolve the gelatine in cold water.

  2. Boil the milk with the French chocolate.

  3. Stir in the dissolved gelatine.

  4. Sweeten to taste.

  5. Boil for 5 minutes.

  6. Remove from heat.

  7. Add vanilla.

Set and serve

  1. Pour into moulds.

  2. Let the mixture cool.

  3. Serve with powdered sugar and cream.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Coxe's gelatine
Sets the liquid milk and chocolate mixture into a soft, moldable structure as it cools.
French chocolate
Provides the chocolate flavour and contributes to the body of the mousse.
Milk
Forms the liquid base that the chocolate and gelatine are dissolved and set in.

The step that matters

Stir in the dissolved gelatine. Gelatine must be fully dissolved and stirred evenly into the hot milk mixture; any lumps or undissolved granules will leave specks and weak patches in the set mousse.

“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 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes