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Dessert

Chocolate Cream

A chocolate custard made by boiling milk, dissolving chocolate, adding beaten egg yolks, and cooking until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chocolate Cream

Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chocolate Cream

Ingredients

Directions

Cook the chocolate milk

  1. Boil and sweeten the milk.

  2. Dissolve the chocolate in the milk.

  3. Stir constantly and boil until cooked.

Finish the custard

  1. Beat the egg yolks and add to the chocolate mixture.

  2. When cool, strain the mixture.

  3. Boil until it reaches the consistency of rich custard.

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. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Milk
Forms the liquid base and gives the custard its body.
Chocolate
Provides the main flavor and adds richness to the custard.
Egg yolks
Thicken the custard as their proteins set with gentle heat.

The step that matters

Stir constantly and boil until cooked. Milk can scorch on the bottom of the pan, and egg yolks can curdle if the mixture overheats. Constant stirring spreads the heat evenly and lets the custard thicken 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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