Skip to main content
Dessert

Chocolate Creams

Chocolate cream balls coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 fondant

  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. Grate the chocolate and steam it over a tea kettle until soft.

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

  3. Set the coated 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
Dissolves into the cream to form a soft, sweet, shapeable mass.
Cream
Adds moisture and fat, giving the mixture a smooth, creamy texture.
Chocolate
Forms a thin coating that adds flavor and a firm outer shell when set.

The step that matters

Boiling the sugar and cream. The mixture must reach the point where it hardens when dropped in cold water. Boiling too little leaves the centers soft and hard to shape. Boiling too long makes them brittle and grainy as sugar recrystallizes and sets too firm.

“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 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes