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Dessert

Whipt Chocolate Cream. Mousse Au Chocolat.

A chocolate mousse made by melting chocolate, mixing with egg yolks, cream, and sugar, then cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Whipt Chocolate Cream. Mousse Au Chocolat.

Ingredients

Directions

Make the mousse

  1. Melt the chocolate in 2 pints of water over low heat, stirring with a spatula until dissolved.

  2. Remove from heat and mix in 6 egg yolks, 4 pints of rich cream, and ¾ pound of sugar.

  3. Transfer the mixture to a basin and let it cool.

Finish

  1. Finish as desired.

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).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. 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

Chocolate
Provides the main flavour and, once melted and cooled, the body of the mousse.
Egg yolks
Emulsify the mixture and thicken it as it sets, giving a rich, smooth texture.
Rich cream
Adds fat and moisture, making the mousse light, soft and creamy.
Sugar
Sweetens the mousse and balances the bitterness of the chocolate.

The step that matters

Melt the chocolate gently. Chocolate can seize or scorch over high heat. Melting it slowly over low heat, while stirring, keeps it smooth and glossy so it blends evenly into the rest of the mixture.

“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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