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Dessert

Chocolate Creams

Chocolate cream balls made by mixing powdered sugar and cream, boiling, shaping, coating with melted chocolate, and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Creams

Ingredients

Directions

Make the centres

  1. In a saucepan, combine powdered sugar and cream.

  2. Boil for 5 minutes or until it hardens when dropped in cold water.

  3. Stir until cool enough to shape into balls.

Coat and set

  1. Steam the grated chocolate over a tea kettle until soft.

  2. Dip the balls in the melted chocolate using a fork.

  3. Set the chocolate-covered balls in a cool place to harden.

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

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Powdered sugar
Forms the sweet, firm base that sets into the centre as it cools.
Cream
Adds fat and moisture, giving the centres a softer, smoother texture.
Grated chocolate
Melts into a coating that gives the balls their flavour and outer shell.

The step that matters

Boiling the sugar and cream to the hardening point. Boiling until the mixture hardens in cold water sets the sugar's firmness. Under-boiling leaves centres too soft to shape, while over-boiling makes them brittle and grainy.

“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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