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
Prepare the chocolate cream
Scrape the chocolate into small pieces.
Add the chocolate to the boiling cream and sugar.
Mill the mixture for several minutes, then pour it out.
Let it cool completely.
Add the froth and serve
Whisk the egg whites until frothy and add to the cooled mixture.
Place a clean sieve over a dish and pour the froth onto the sieve.
Serve the cream in glasses and top each with the froth.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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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
- Best chocolate
- Provides the chocolate flavour and the body of the cream.
- Cream
- Adds richness and a smooth, fatty texture to the cream.
- Sugar
- Adds sweetness and balances the bitterness of the chocolate.
- Egg whites
- Whisked to a froth, they add a light, airy topping to the cream.
The step that matters
Whisking the egg whites until frothy. Under-whipped whites will not hold a light foam, and over-whipped whites turn dry and grainy. Whites should be whisked just until they foam and then folded gently into the cooled mixture so the froth stays airy.
“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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