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 base
Boil the chocolate in the cream and milk with the sugar until smooth.
Remove from heat and let it cool.
Top and serve
Whisk the egg whites until frothy.
Pour the chocolate mixture into glasses.
Spoon the froth onto sieves.
Place the sieves on top of the chocolate mixture in the glasses.
Serve immediately.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Chocolate + creamtop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Chocolate + milktop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chocolate
- Provides the main flavor and, once melted into the dairy, a smooth, rich body.
- Cream
- Adds fat for a rich, smooth texture that feels creamy on the palate.
- Milk
- Adds liquid and body, thinning the cream to a pourable custard-like consistency.
- Sugar
- Sweetens the chocolate and dairy base and helps it stay smooth.
- Egg whites
- Whipped into froth, they trap air to form a light, airy topping.
The step that matters
Whisking the egg whites until frothy. Under-whipped whites stay runny and slide off the base, while over-whipped whites turn dry and grainy. Light, even foam holds air and sits on top of the cream.
“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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