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Dessert

Chocolate Whips

A chilled chocolate custard made from milk, cornstarch, chocolate, sugar, salt, and vanilla, topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Whips

Ingredients

Directions

Make the pudding

  1. In a double boiler, heat 1 quart of milk.

  2. Dissolve the cornstarch in a part of the cup of milk and add it to the heated milk.

  3. Stir in the grated chocolate, sugar, and salt, and cook for 20 minutes.

  4. Remove from heat and stir in the vanilla.

Cool and serve

  1. Pour the mixture into cups and let it cool.

  2. Once cool, top each cup with whipped 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

Milk
Forms the liquid base that the thickened pudding is built on.
Cornstarch
Thickens the milk as its starch swells and sets when heated.
Grated chocolate
Provides the chocolate flavor and adds richness to the pudding.
Sugar
Sweetens the pudding and balances the chocolate.

The step that matters

Dissolving the cornstarch before adding it to the hot milk. Cornstarch clumps if it hits hot liquid undispersed. Mixing it first into a little cold milk lets the granules separate, so they swell evenly when heated and thicken the pudding smoothly.

“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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