Skip to main content
Dessert

Chocolate Drops

Chocolate Drops are small sweet confections made from cream, powdered sugar, and chocolate.

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

Why it works: Cream and sugar 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 Drops

Ingredients

Directions

Make the sugar mixture

  1. Combine the cream and powdered sugar in a bowl.

  2. Place the bowl over a pot of boiling water.

  3. Boil until the mixture is stiff.

Melt the chocolate

  1. Set the grated chocolate over hot water in another bowl and let it melt.

Shape and coat

  1. Roll the stiff sugar mixture into balls.

  2. Dip each ball into the melted chocolate.

  3. Set the dipped balls aside to cool.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 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

Heavy cream
Adds fat and moisture, helping the sugar mixture become smooth and pliable.
Powdered sugar
Provides sweetness and bulk, and sets firm with the cream as it heats and thickens.
Grated chocolate
Melts into a thin coating that gives the drops their chocolate flavor and shell.

The step that matters

Boil until the mixture is stiff. Heating drives off moisture and thickens the sugar and cream. Stopping too early leaves the balls soft and hard to shape, while cooking too long makes the mixture dry and crumbly.

“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 CakeChocolate Cake32 recipes