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Dessert

Chocolate Creams

Small chocolate-coated meringue balls made from egg white, sugar, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Creams

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the centers

  1. In a bowl, stir the egg white and water together.

  2. Gradually add enough confectioners sugar to form a moldable mixture.

  3. Flavor the mixture and roll it into small balls.

  4. Let the balls stand until a crust forms.

Coat and set

  1. Dip each ball into melted chocolate.

  2. Place the dipped balls on waxed paper 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 + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + chocolatetop 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

Egg white
Whips and binds with sugar to form a stable, moldable, crust-forming centre.
Confectioners sugar
Provides sweetness and bulk, stiffening the egg white mixture so it can be shaped.
Melted chocolate
Forms a firm outer shell that sets as it cools, adding flavour and contrast.

The step that matters

Letting the balls stand until a crust forms. The surface must dry and form a skin before dipping. If the balls are dipped while still wet, the chocolate can seep in, soften the centres and make coating messy.

“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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