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Dessert

Chocolate Whips

A chocolate custard made by cooking milk, starch, chocolate, sugar, and eggs, then whipped and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the custard

  1. Heat the milk in a double boiler.

  2. Dissolve the corn starch in a little cold milk.

  3. Stir the starch mixture into the hot milk and cook for 5 minutes.

  4. Dissolve the chocolate and sugar in 2 tablespoons of boiling water.

  5. Add the dissolved chocolate mixture to the milk mixture.

  6. Beat the eggs lightly.

  7. Add the eggs to the mixture and cook for 2 minutes.

  8. Remove from heat.

Chill and serve

  1. Whip the mixture until cool.

  2. Half fill custard cups with the mixture.

  3. Refrigerate the cups.

  4. Cover the custard with sweetened whipped cream flavored with vanilla extract.

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. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

    Shared aroma: 2,3-butanedione (butter, 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

Milk
Forms the liquid base of the custard and sets into a creamy texture.
Corn starch
Thickens the milk as it cooks, giving the custard body.
Eggs
Add richness and help the custard set as it cooks.
Sugar
Sweetens the custard and balances the bitterness of the chocolate.
Baker's chocolate
Provides the chocolate flavor and dark color.

The step that matters

Adding the eggs. Eggs can scramble if they hit hot liquid directly. Stirring the mixture constantly while cooking gently keeps the proteins smooth and lets the custard thicken evenly.

“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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