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Dessert

Chocolate Ceeam

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Ceeam

Ingredients

Directions

Prepare

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

  2. Boil the milk in a saucepan.

Make the custard

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

  2. Moisten the chocolate mixture with the boiling milk.

  3. Stir in the soaked gelatin and the beaten egg yolks.

  4. Stir briskly for 3 minutes, then remove from heat.

  5. Strain the mixture and add the vanilla.

  6. Strain again and pour into molds to cool.

Serve

  1. 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.

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
Yolks thicken the chocolate mixture and add richness when gently heated.
Milk
Forms the liquid base that carries the chocolate and sets with the gelatine.
French chocolate
Provides the main chocolate flavour and adds body to the mixture.
White sugar
Sweetens the dish and balances the bitterness of the chocolate.

The step that matters

Stir briskly for 3 minutes, then remove from heat. The egg yolks can curdle or scramble if overheated, leaving a grainy texture. Constant stirring spreads the heat evenly so the mixture thickens smoothly, and removing it from heat stops the cooking before it turns lumpy.

“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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