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Chocolate Soup

Chocolate soup made with chocolate, milk, egg yolks, egg whites, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar 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 Soup

Ingredients

Directions

Make the soup

  1. Pound the chocolate until fine.

  2. Boil the chocolate in the milk.

  3. Mix in the egg yolks.

Top and brown

  1. Beat the egg whites until stiff peaks form.

  2. Drop spoonfuls of the beaten egg whites onto the soup.

  3. Sprinkle with sugar and brown under a broiler.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Chocolate
Provides the main flavor and body of the soup as it melts into the milk.
Milk
Forms the liquid base that the chocolate melts into and dissolves.
Egg yolks
Thicken the soup and add richness as they cook gently in the chocolate milk.
Egg whites
Whipped to stiff peaks, they form a light, airy topping that browns under the broiler.

The step that matters

Mixing in the egg yolks. Adding hot yolks too quickly can scramble them. Stirring steadily while the mixture is warm lets the yolks thicken it smoothly.

“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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