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Dessert

Chocolate Cream

A chilled chocolate gelatin dessert made with milk, chocolate, sugar, eggs, vanilla, and served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chocolate Cream

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

Ingredients

Directions

Prepare the gelatine and milk

  1. Soak the gelatine in cold water to cover for 1 hour.

  2. Boil the milk in a saucepan.

Make the chocolate custard

  1. Scrape the chocolate and mix it with the sugar.

  2. Moisten the chocolate mixture with 3 tablespoons of the boiling milk.

  3. Stir in the soaked gelatine.

  4. Stir in the yolks of the eggs.

  5. Stir briskly for 3 minutes.

  6. Strain the mixture.

  7. Add the vanilla.

Set and serve

  1. Pour into molds to cool.

  2. Serve with sugar and cream.

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. 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

Gelatine
Sets the liquid mixture into a firm, sliceable body as it cools.
Eggs
Egg yolks thicken the mixture and add richness and a smooth, creamy texture.
Chocolate
Provides the main chocolate flavour and dark color of the dessert.
Milk
Forms the liquid base that carries the chocolate and sets with the gelatine.
White sugar
Sweetens the dessert and balances the bitterness of the chocolate.

The step that matters

Stir in the yolks of the eggs. Egg yolks thicken when heated and can scramble if the mixture is too hot. Adding them to a warm, not boiling, base and stirring steadily keeps the custard smooth before it is strained and set.

“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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