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 Cream
Ingredients
Directions
Make the chocolate cream
Scrape chocolate into the cream and add sugar.
Boil and melt until smooth, then remove from heat to cool.
Whip the egg whites to a froth and fold into the cooled mixture.
Fill and serve
Half fill glasses with the mixture.
Whip the remaining cream to froth and fill the glasses to the top.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + chocolatetop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Chocolate + eggtop 24% of all pairsSmell alikemoderateCooked 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
- Thick cream
- Provides the rich body and fat that give the chocolate cream its texture.
- Chocolate
- Supplies the chocolate flavour and, once melted, the colour and richness of the cream.
- Sugar
- Sweetens the mixture and balances the bitterness of the chocolate.
- Egg whites
- Whipped to a froth, they lighten the mixture and give it an airy, fluffy texture.
The step that matters
Folding in the egg whites. Whipped whites hold air, and vigorous stirring or adding them to warm cream deflates them. Fold gently and only after the mixture has cooled, so the froth stays light.
“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.
More chocolate cream recipes
You might also like
Chocolate Cookies76 recipes
Chocolate Fudge55 recipes
Chocolate Drop Cookies50 recipes
Chocolate Cake32 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.