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Dessert

Chocolate Cream

A chilled chocolate dessert made with milk, gelatin, eggs, powdered sugar, chocolate, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chocolate Cream

Why it works: Sugar and cream 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 custard base

  1. Scald the milk in a saucepan.

  2. Dissolve the gelatin in ½ cup milk and stir into the scalded milk.

  3. Add powdered sugar and heat until the gelatin is fully dissolved.

  4. Wet the chocolate with cold water and add to the mixture, heating until smoking hot.

  5. Gradually add the beaten egg yolks and boil for 5 minutes, being careful not to curdle the eggs.

Set and serve

  1. Pour the mixture into a large shallow dish to cool.

  2. Once it begins to coagulate, fold in the beaten egg whites.

  3. Finally, add the whipped cream and pour into a wet mold.

  4. Let stand until perfectly cold and serve with sweetened cream.

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked 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

Gelatine
Sets the liquid mixture into a firm, sliceable dessert as it cools.
Eggs
Yolks thicken the base and whites add a light, airy texture when folded in.
Milk
Forms the liquid base that the gelatine and chocolate are dissolved into.
Chocolate
Provides the chocolate flavour and colour of the dessert.
Cream
Adds richness and a soft, light texture when whipped and folded in.

The step that matters

Adding the beaten egg yolks. If the yolks are added too quickly or the mixture is too hot, they scramble and curdle instead of thickening smoothly. Adding them gradually while stirring keeps the custard smooth.

“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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