Skip to main content
Dessert

Chocolate Creams

A sweet dessert of chocolate-coated cream cones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Creams

Ingredients

Directions

Make the cream

  1. Combine sugar and water in a saucepan.

  2. Boil for about 3 minutes, stirring constantly.

  3. Stir in corn-starch and flavor with lemon.

Shape and coat

  1. Quickly shape the mixture into small cones.

  2. Dip the cones into the melted chocolate.

  3. Place them on a plate to harden.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

White sugar
Provides sweetness and, when boiled with water, forms the body of the cream.
Corn-starch
Thickens the boiled syrup so it holds its shape when shaped into cones.
Chocolate
Forms a sweet, firm coating over the cones as it cools and hardens.

The step that matters

Shape the mixture quickly. The cooked mixture stiffens as it cools, so it becomes hard to shape. Working while it is still warm and pliable helps you form even cones before they set.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesCorn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesChocolate CookiesChocolate Cookies76 recipes