Skip to main content
Dessert

Chocolate Cream

A chilled chocolate dessert made with milk, gelatin, eggs, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Chocolate Cream

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chocolate Cream

Ingredients

Directions

Prepare

  1. Scrape the chocolate finely and stir it into the milk.

  2. Dissolve the gelatin in 1 cup of the milk.

  3. Beat the eggs in a separate bowl.

Make the custard

  1. Mix all ingredients together in a saucepan.

  2. Heat the mixture until very hot, but do not let it boil, stirring while beating.

  3. Strain the mixture into a mold and let it cool for 5 to 6 hours.

Serve

  1. Once cold, turn it out onto a dish.

  2. Whip the cream and lay it around the dish.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Chocolate + sugartop 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

Eggs
Set the custard as they cook gently, giving the pudding body and structure.
Gelatin
Sets the liquid so the pudding holds its shape when turned out of the mold.
Chocolate
Provides the main chocolate flavor and deep color throughout the pudding.
Milk
Forms the liquid base that the eggs and gelatin set into a smooth custard.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Heat without boiling. Heating the egg mixture until very hot but not boiling lets the eggs thicken it smoothly. Boiling can curdle the eggs, leaving a grainy texture.

“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 CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipesChocolate CakeChocolate Cake32 recipes