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Chocolate Cream Drops

Chocolate cream drops are small balls of sweetened cream dipped in chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chocolate Cream Drops

Why it works: Sugar and chocolate 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 Cream Drops

Ingredients

Directions

Make the fondant

  1. Dissolve the powdered sugar in water in a saucepan.

  2. Boil for about 5 minutes.

  3. Beat until it reaches a creamy consistency.

  4. Form the mixture into balls.

Dip and coat

  1. Melt the chocolate by placing it in a dish set over hot water.

  2. Dip the balls into the melted chocolate.

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. Sugar + chocolatetop 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

Powdered sugar
Dissolves and recrystallises into a soft, creamy centre when beaten, giving sweetness and body.
Water
Dissolves the sugar so it can be boiled into a syrup that sets when beaten.
Chocolate
Forms a thin, firm coating around the sugar centre and adds flavour.

The step that matters

Beating the boiled sugar mixture. Beating must start once the syrup has cooled enough. Beating hot syrup gives a runny, grainy result, while the right stage produces a smooth, creamy paste that holds its shape when formed into balls.

“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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