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Dessert

Chocolate Cream

A chilled chocolate custard made with grated chocolate, sugar, milk, cream, gelatin, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chocolate Cream

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chocolate Cream

Ingredients

Directions

Make the custard

  1. Beat the yolks of the eggs in a basin.

  2. Add the grated chocolate, sugar, and 1 pint of milk; stir well.

  3. Pour the mixture into a jug and place it in a saucepan of boiling water.

  4. Stir continuously until the mixture thickens, but do not let it boil.

Finish and set

  1. Strain the cream through a sieve into a basin.

  2. Stir in the isinglass or gelatin and the whipped cream.

  3. Mix everything well and pour into a greased mold.

  4. If possible, set the mold in ice until ready to serve.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  5. 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

Egg yolks
Thicken the custard as they set and enrich its texture.
Milk
Forms the liquid base that the chocolate and sugar dissolve into.
Grated chocolate
Provides the chocolate flavour and colour of the dessert.
Isinglass or gelatin
Sets the mixture so it holds its shape when unmoulded.
Cream
Adds richness and a soft, smooth mouthfeel.

The step that matters

Stir continuously until the mixture thickens, but do not let it boil. Egg yolks thicken gently as they heat, but if they get too hot they curdle and turn grainy. Holding the mixture just below boiling keeps it smooth.

“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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