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Dessert

Chocolate Puffs

Chocolate puffs made by mixing sugar, chocolate, and egg white, then baking until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Puffs

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Mix the sifted sugar and chopped chocolate together.

  2. Beat the egg white until stiff and stir it into the chocolate and sugar mixture.

Bake

  1. Drop spoonfuls of the mixture onto a sugared baking paper.

  2. Bake in a cool oven at 300°F (150°C) 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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Egg white
Whipped to stiff peaks, it traps air and gives the puffs their light, airy structure.
Chocolate
Provides the main flavor and, as it sets in the oven, gives the puffs their body.
Sugar
Sweetens the puffs and helps them set into a crisp, firm texture as they bake.

The step that matters

Beating the egg white until stiff. Stiff egg white holds the air that makes the puffs rise and stay light. If it is under-beaten, the mixture stays dense, and over-beaten whites turn dry and grainy, so the puffs may not rise well.

“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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