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Dessert

Chocolate Blanc Maxge

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Blanc Maxge

Ingredients

Directions

Make the base

  1. In a saucepan, combine the chocolate, gelatin, sugar, and milk.

  2. Boil for 20 minutes, stirring constantly.

  3. Strain the mixture and let it cool.

Finish and set

  1. Once cool, stir in the whipped cream.

  2. Pour the mixture into a mold.

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 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

Chocolate
Provides the main flavor and cocoa fat that give the mousse its richness.
Gelatine
Sets the liquid mixture so the mousse holds its shape when chilled.
Sugar
Adds sweetness that balances the bitterness of the chocolate.
Milk
Adds moisture and body, softening the chocolate into a smooth base.
Whipped cream
Adds air and fat, making the mousse light and creamy in texture.

The step that matters

Boil for 20 minutes, stirring constantly. Prolonged boiling can weaken gelatine's setting power, so the mousse may not firm properly. Constant stirring prevents the milk and chocolate from scorching on the base of the pan.

“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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