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Dessert

Chocolate Creams

Chocolate cream balls made from egg white, milk, confectioner's sugar, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and chocolate 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 ↓

Chocolate Creams

Ingredients

Directions

Make the paste

  1. Measure the unbeaten egg white and add an equal amount of milk.

  2. Stir in enough confectioner's sugar to form a moldable paste.

  3. Divide the paste to flavor and color as desired.

Shape and coat

  1. Roll the paste into round balls using your palms.

  2. Dip each ball in melted chocolate and place on waxed paper to dry.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 white
Adds moisture and body to the paste, helping it bind with the sugar.
Milk
Adds moisture so the sugar dissolves into a soft, moldable paste.
Confectioner's sugar
Provides sweetness and bulk, stiffening the paste so it holds its shape.
Melted chocolate
Forms a sweet, firm outer coating that sets as the balls dry.

The step that matters

Stirring in the confectioner's sugar. Add sugar gradually until the paste is moldable. Too little leaves it sticky and hard to shape, while too much makes it dry and crumbly, so the balls can crack.

“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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