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Dessert

Chocolate Deops

Chocolate Drops are small balls of cream and powdered sugar coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar 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 Deops

Ingredients

Directions

Make the centres

  1. Combine the heavy cream and powdered sugar in a saucepan.

  2. Place the saucepan in a larger vessel of boiling water and boil until thickened.

  3. Roll the sugar mixture into balls.

Coat and set

  1. Melt the grated chocolate in a bowl over hot water.

  2. Dip the balls into the melted chocolate.

  3. Set the chocolate-covered balls aside 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Heavy cream
Provides fat and moisture that make the sugar mixture soft and creamy once thickened.
Powdered sugar
Supplies sweetness and, with the cream, forms the thickened mixture that holds its shape as balls.
Grated chocolate
Forms a melted coating that adds rich flavour and sets firm as it cools.

The step that matters

Thickening the cream and sugar over boiling water. Heating gently in a water bath lets the sugar dissolve and the mixture thicken without scorching. If it is overheated or boiled too hard, it can turn grainy or stiff, making the balls hard to shape.

“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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