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Dessert

Meringues Au Chocolat.

Chocolate meringues made with chocolate cream patissiere.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Meringues Au Chocolat.

Ingredients

Directions

Make the chocolate mixture

  1. Melt the chocolate and mix it with sugar.

  2. Soak the gelatine in cold water until soft, then dissolve it in warm cream.

  3. Combine the melted chocolate with the cream and gelatine mixture.

Finish and serve

  1. Whip the remaining cream until stiff and fold it into the chocolate mixture.

  2. Pipe or spoon the mixture onto a baking sheet and let it set.

  3. Serve chilled.

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).

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

What each ingredient does

Chocolate
Provides the rich flavour and, once set, a firm, sliceable body.
Cream
Adds moisture and richness, and whipped cream lightens the texture.
Gelatine
Sets the mixture so it holds its shape when chilled.
Sugar
Sweetens the chocolate and balances its bitterness.

The step that matters

Dissolving the gelatine. Gelatine must be softened in cold water first, then dissolved gently in warm cream without boiling. Overheating weakens its setting power, and undissolved granules leave a grainy, unevenly set texture.

“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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