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Dessert

Chocolate Cream

A gelatin-based chocolate dessert made with grated chocolate, sugar, milk, gelatin, cream, and vanilla.

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

Make the mixture

  1. Combine grated chocolate, sugar, milk, soaked gelatin, and water in a pot.

  2. Boil the mixture for 4 minutes.

  3. Add the rich cream and boil for an additional minute.

Flavour and set

  1. Stir in the vanilla extract.

  2. Pour the mixture into molds and let it 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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 into a firm, sliceable dessert as it cools.
Chocolate
Gives the dessert its main flavour and dark colour.
Rich cream
Adds richness and a smooth, creamy mouthfeel.
Sugar
Sweetens the dessert and balances the bitterness of the chocolate.
Milk
Forms the liquid base that the other ingredients dissolve into.

The step that matters

Boil the mixture for 4 minutes. The gelatine must dissolve completely in the hot liquid, or it sets unevenly and can leave a grainy texture. Stir while it heats so the sugar and chocolate do not scorch on the bottom of the pot.

“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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