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Dessert

Chocolate Mousse

Chocolate mousse made by melting chocolate with cream and sugar, folding into whipped cream, then chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Mousse

Ingredients

Directions

  1. Melt the chocolate with ½ cup of cream and ¾ cup of sugar in a saucepan over low heat.

  2. Once melted, cool the mixture.

  3. Fold the cooled chocolate mixture into 2 cups of whipped cream.

  4. Pack the mousse in ice and salt for 3 hours before serving.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chocolate
Provides the main flavour and, as it cools, firms the mousse for structure.
Cream
Adds moisture and richness, softening the chocolate into a smooth base.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.
Whipped cream
Traps air bubbles, giving the mousse its light, airy texture.

The step that matters

Fold the cooled chocolate mixture into the whipped cream. If the chocolate is still warm, it will melt the whipped cream and deflate its air bubbles, leaving a dense, runny mousse. Folding gently keeps the air trapped.

“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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