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Dessert

Chocolate Whips

Chocolate Whips are a chilled custard dessert topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Whips

Ingredients

Directions

Make the chocolate custard

  1. Scrape the chocolate and place it in a small frying pan with ⅓ cup of sugar and boiling water.

  2. Heat ½ quart of milk in a double boiler; when the chocolate is dissolved, add it to the boiling milk, stirring well.

  3. Beat the eggs with the remaining sugar, add the reserved milk, and stir this mixture into the boiling milk.

  4. Stir until the custard thickens, then add the salt and set aside to cool.

Whip and serve

  1. Season the cream with vanilla and ⅓ cup of sugar, then whip it to stiff peaks.

  2. When the custard is cold, half fill glasses with it and top with whipped cream, or serve in one large dish with the cream heaped on top.

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

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

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

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

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

Eggs
Thicken the custard as they set when heated, giving it body.
Cream
Whipped to stiff peaks, it forms a light topping that adds richness and airiness.
Milk
Forms the liquid base of the custard that the eggs thicken.
Baker's chocolate
Supplies the chocolate flavor and color of the custard.
Sugar
Sweetens the custard and the cream, and helps stabilize the whipped cream.

The step that matters

Stir the custard until it thickens. Egg proteins set when heated, so the custard thickens gradually. Overheating or stirring too little can curdle it into lumps, while stopping too early leaves it thin.

“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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