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Chocolate Fondant with Rhubarb Mousse and Sauternes Jelly

This decadent chocolate pudding is also served with a white chocolate sorbet and delicate rhubarb crisps.

By bbcfood · From Open Recipes · 26 ingredients
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Why it works: Chocolate and rhubarb work together. They rank in the top 15% of all ingredient pairs, and 29 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 4
Prep2 hr
Cook1 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + rhubarbtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together29 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Chocolate + cocoa powdertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,587 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  3. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  4. Chocolate + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

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

  5. Cream + cocoa powdertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together825 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs