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Dessert

Chocolate Icing

A chocolate icing made with grated chocolate, powdered sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Icing

Ingredients

Directions

  1. Beat the egg whites lightly; they should not become white.

  2. Add the grated chocolate and stir it in.

  3. Gradually pour in the powdered sugar while beating to mix well.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Egg whites
Provide structure and body, holding the icing together as it thickens.
Grated chocolate
Adds the chocolate flavour and firms the icing as it sets.
Powdered sugar
Sweetens the icing and thickens it into a spreadable consistency.

The step that matters

Beating the egg whites lightly. Overbeating egg whites makes them stiff and whitened with air, which changes the texture and stops them blending smoothly with the chocolate. Beat only until just broken up so the icing stays glossy and combines 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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