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Chocolate Cream Drops

Chocolate cream drops are small sweet confections made from powdered sugar, milk, vanilla, and coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chocolate Cream Drops

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 Drops

Ingredients

Directions

Make the cream

  1. In a saucepan, combine powdered sugar and milk.

  2. Boil for 3 minutes until it starts to boil all over.

  3. Remove from heat and stir in vanilla.

  4. Continue stirring until the mixture is stiff.

Shape and coat

  1. Mold the mixture into drops.

  2. Melt the Baker's chocolate.

  3. Dip each cream drop into the melted chocolate and place on buttered paper 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.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + chocolatetop 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 + chocolatetop 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

Powdered sugar
Provides the sweetness and bulk that sets the mixture into a stiff, moldable paste.
Milk
Dissolves the sugar and adds moisture so the mixture can be cooked and shaped.
Baker's chocolate
Forms the outer coating that adds bitter chocolate flavor and a firm shell.

The step that matters

Stirring until stiff. Stirring while the mixture cools lets fine sugar crystals form, which makes it set firm enough to hold its shape. Stopping too early leaves drops that are soft and sticky.

“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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