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Dessert

Chocolate Creams

Chocolate cream sweets made from egg white, confectioner's sugar, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 centers

  1. Beat the egg white until frothy.

  2. Gradually add confectioner's sugar until stiff enough to drop onto waxed paper.

Coat and cool

  1. Melt the chocolate without adding water.

  2. Drop the sugar balls into the melted chocolate.

  3. Remove them quickly with a fork and place on oil paper to cool.

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
Whipped into a foam that gives the centers their light, stiff structure.
Confectioner's sugar
Stiffens the whipped egg white into a soft, sweet, shapeable center.
Chocolate
Forms the sweet, glossy coating that sets around each center.

The step that matters

Remove them quickly with a fork. Melted chocolate thickens and sets as it cools, so lifting each center out promptly keeps the coating thin and even rather than thick and uneven.

“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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