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Dessert

Chocolate Cream

A chocolate custard made with chocolate, sugar, gelatine, ground rice, egg yolks, milk, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chocolate Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Cream

Ingredients

Directions

Prepare

  1. Soak the gelatine in a little milk.

  2. Mix the ground rice smoothly with some milk.

Make the custard

  1. In a saucepan, combine the remaining milk, chocolate, and sugar; bring to a boil.

  2. Add the ground rice mixture and simmer for about 10 minutes.

  3. Let the mixture cool slightly, then add the beaten egg yolks and stir over low heat until thickened.

  4. Add the vanilla and soaked gelatine, then pour into a lightly greased or lined mold.

Set and serve

  1. Decorate as desired and refrigerate until set.

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.

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.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid cream so it holds its shape when chilled.
Egg yolks
Thicken the custard through gentle heat and add richness.
Ground rice
Adds body and helps thicken the cream while it simmers.
Chocolate
Provides the main flavour and colour of the cream.
Milk
Forms the liquid base that the other ingredients set into.

The step that matters

Stirring the egg yolks over low heat. Egg yolks thicken at around custard temperatures and can scramble if the mixture gets too hot or is not stirred. Cooling the base slightly first and keeping the heat low gives a smooth, thickened 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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Balls 47Cake 29Filling 21Pie 16Drops 12Candy 8 See all 133 →

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