Skip to main content
Dessert

Wine Chocolate

A chocolate sauce made with white wine, chocolate, powdered sugar, and egg yolks.

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

Why it works: Chocolate and sugar 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 ↓

Wine Chocolate

Ingredients

Directions

Make the sauce

  1. Heat the white wine, chocolate, and powdered sugar in a saucepan over medium heat.

  2. In a separate bowl, beat the egg yolks with a little wine until foamy.

Finish and serve

  1. Once the chocolate mixture begins to simmer, stir in the beaten egg yolks.

  2. Continue stirring for a few minutes, then remove from heat and serve.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

  4. White wine + chocolatetop 28% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

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

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

What each ingredient does

White wine
Adds liquid and acidity, thinning the chocolate and giving the sauce a bright, fruity flavor.
Chocolate
Provides the main flavor and, once melted, fat that gives the sauce a smooth, rich body.
Powdered sugar
Adds sweetness and dissolves quickly into the warm liquid, balancing the bitterness of the chocolate.
Egg yolks
Thicken the sauce as their proteins set with gentle heat, and add richness and emulsifying power.

The step that matters

Stirring the egg yolks into the simmering chocolate. Egg yolk proteins set when heated, so they can scramble into lumps if the mixture is too hot or unstirred. Constant stirring over moderate heat spreads the yolks evenly and thickens the sauce smoothly.

“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 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes