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Dessert

Chocolate Creams

Chocolate cream balls made from egg white, sugar, and chocolate, shaped and dipped in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Ingredients

Directions

Make the dough

  1. Combine the egg white and an equal amount of water or milk in a cup or glass.

  2. Add the flavoring.

  3. Beat thoroughly.

  4. Gradually mix in enough sifted powdered sugar to form a stiff dough.

  5. Shape small pieces of the mixture into thimble shapes.

Harden and coat

  1. Butter a pan.

  2. Sprinkle a little corn starch over the pan.

  3. Place the cream balls on the pan.

  4. Let them harden in a cool place.

  5. Melt the chocolate in a double boiler.

  6. Dip the hard balls in the melted chocolate.

  7. Let them drain.

  8. Place them back on the pan until dry.

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. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  4. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  5. 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 into the liquid base that binds the powdered sugar into a shapeable dough.
Powdered sugar
Provides sweetness and bulk, stiffening the mixture into a dough that holds its shape.
Chocolate
Forms a sweet, glossy outer coating once melted and allowed to set.

The step that matters

Gradually mix in the powdered sugar. Adding sugar slowly lets it absorb evenly into the liquid. Too much at once leaves dry lumps, while too little leaves a dough too soft to shape and dip.

“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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