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Dessert

Chocolate Cream in Molds

A chocolate gelatin dessert made with milk, eggs, and sugar, set in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Cream in Molds

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water for 2 hours.

  2. Heat the milk in a double boiler.

  3. Combine the chocolate, sugar, and boiling water in a small pan, then stir the mixture over heat until smooth.

  4. Beat the egg yolks with sugar.

Make the custard

  1. Add the beaten yolks to the gelatine and mix into the hot milk.

  2. Cook for 3 more minutes, stirring constantly.

  3. Remove the mixture from heat, then add vanilla and salt.

  4. Strain the mixture.

Mold and serve

  1. Pour the strained mixture into rinsed molds.

  2. Set the molds aside to harden.

  3. 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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 mold once cooled.
Egg yolks
Thicken the custard and add richness and a smooth texture.
Milk
Forms the creamy base that the custard is made from.
Chocolate
Provides the main flavor and deep color, and adds fat for a smooth mouthfeel.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Cook for 3 more minutes, stirring constantly. Egg yolks thicken the custard as they heat, but they can curdle or turn grainy if they overheat in one spot. Constant stirring spreads the heat evenly and keeps the custard smooth.

“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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