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Chocolate Marshmallow Cream

A creamy dessert made with chocolate, egg yolks, milk, vanilla, heavy cream, and marshmallows.

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

Ingredients

Directions

Make the chocolate base

  1. Combine the chocolate and milk in a double boiler and stir until melted.

  2. Whisk together the egg yolks and sugar in a separate bowl.

  3. Pour the melted chocolate mixture over the egg yolks and sugar, and cook for 2-3 minutes.

Finish and freeze

  1. Cool the mixture, then stir in the vanilla extract and heavy cream.

  2. When the mixture begins to freeze, fold in the marshmallow pieces.

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. 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

Egg yolks
Thicken the custard base and add richness when gently cooked.
Heavy cream
Adds fat for a smooth, creamy texture in the frozen dessert.
Chocolate
Provides the main flavor and, with milk, forms the base.
Marshmallows
Add sweetness and a soft, chewy texture throughout the cream.
Sugar
Sweetens the custard and helps soften the texture of the frozen cream.

The step that matters

Cooking the egg yolk custard. Egg yolks thicken as they heat, but if they get too hot they can curdle and turn grainy. Gentle heat and constant stirring keep the base 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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