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Dessert

Chocolate Blanc Mange

A gelatin-based chocolate dessert made with milk, cream, and white chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream 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 Blanc Mange

Ingredients

Directions

Make the gelatine base

  1. Dissolve the gelatine in 1 cup of milk.

  2. Boil 3 pints of milk or cream.

  3. Stir the grated chocolate into the boiling milk or cream.

  4. Sweeten to taste and add the dissolved gelatine.

Set and serve

  1. Strain the mixture into a mold and let it stand for about 4 hours.

  2. Serve with sugar and 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable dessert as it cools.
Chocolate
Gives the dessert its flavour and colour, and adds richness to the milk.
Milk or cream
Forms the body of the dessert and adds richness and a smooth texture.

The step that matters

Add the dissolved gelatine to the chocolate mixture. Gelatine must be fully dissolved before it goes into the hot mixture and the mixture should be warm, not boiling, so it sets evenly. Stirring it in thoroughly prevents lumps and uneven firmness.

“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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