Glissade Chocolate Pudding
A chocolate pudding that is hard to beat. From this day forward, if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I'll be using.
I've done chocolate pudding many, many ways over the years. And it's nearly always good. But from this day forward if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I'll be using.
It's from a whimsical, illustrated French children's cookbook published by Random House in 1966, La Patisserie est un Jeu d'Enfants, with text and drawings by Michel Oliver. The pudding completely caught me off-guard, in the best way possible.
French versus American Chocolate Pudding
This is not like a typical American chocolate pudding, it has no milk, cocoa powder, or cornstarch - which makes sense because it is from a French book. This is more of a deep, concentrated, dark chocolate mousse, although if you're used to chocolate mousse that has whipped cream folded in, it's different from that as well.
Tips & Tricks
The key here is good chocolate, then a gentle touch bringing a short list of common ingredients together, and the bit of patience required to let the pudding cool and set. That last part makes all the difference. Time in the refrigerator allows the pudding to set into the densest dark chocolate cloud imaginable, the consistency of whipped frosting.
Choosing the Right Chocolate
I'll make note in the recipe below, but you'll want to use good-quality chocolate in the 60-80% range - semi-sweet to bittersweet. Aside from the chocolate, you're only adding a bit of water and butter, a sprinkling of sugar, and two eggs, so don't skimp on the quality of ingredients here, there's really no place to hide.
As you can see up above here, the book itself is incredibly charming. The edition I have alternates French and English pages, so you'll have a page in French, then the same page in English. The French title for this recipe is "Glissade" which they've translated on the following English page to Slippery Chocolate Pudding - which made me smile. Keep your eyes peeled, you can find copies of La Patisserie est un Jeu d'Enfants (Making French Desserts and Pastry is Child's Play) here and there if you look around.
If you're looking for more chocolate recipe inspiration, I have a few recommendations for you. You must give this flourless chocolate cake a try for starters. Beyond that, you can't go wrong with these incredible brownies, and everyone loves this Violet Bakery Chocolate Devil's Food Cake.
More pudding recipes
- Tapioca Pudding: If you're on the lookout for a creamy, delicious, vanilla-spiked tapioca pudding recipe, this is it. Inspired by the tapioca enthusiasts in my family.
- Coconut Chocolate Pudding: A deeply dark and impossibly decadent coconut chocolate pudding. Made with a creamy, coconut milk base (dairy-free) infused with a whisper of warming spices.
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Glissade Chocolate Pudding
Use the best quality chocolate you can get your hands on - preferably in the 60-80% range. Also, this is the perfect make-ahead dessert, you can absolutely make it a day ahead of time. I've also done it with muscovado/brown sugar - A+! Also, as noted below, this recipe does feature raw egg* - I buy and use the best eggs I can, keep them refrigerated, and am personally comfortable with the risk (and I always mention if I'm serving something with raw egg in it). But it's really up to each individual to make the call. The standard disclaimer recommends children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.
- 2 eggs, brought to room temperature shortly before using*
- 6 ounces / 170 g good-quality dark chocolate, finely chopped
- 4 tablespoons water
- 4 tablespoons fine grain sugar
- 4 tablespoons unsalted butter
- fine grain sea salt
- to top: heavy cream, loosely whipped, slightly sweetened (optional)
-
Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.
-
Combine the chocolate, water, sugar, butter, and a pinch of salt in a double boiler. If you don't have a double-boiler, you can fashion one by combining the ingredients in a medium stainless steel bowl, and then placing this bowl atop a small simmering saucepan of water. The idea is to apply just enough gentle heat to melt the chocolate. Stir until the ingredients come together smoothly.
-
Remove from heat, and beat in the egg yolks. Add the egg whites, and fold gently until the pudding is uniform in texture. Pour the pudding into serving cups or glasses, and chill well - preferably for a few hours. Serve topped with a bit of whipped cream.
Serves 2-4.
*This recipe does use raw egg - children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.
Adapted from La Patisserie est un Jeu d'Enfants by Michel Oliver. Published by Random House, 1966.
Related Recipes
Tapioca Pudding
The ultimate tapioca - a creamy, classic, delicious, vanilla-spiked tapioca pudding recipe. Guided by the tapioca enthusiasts in my family.
Coconut Chocolate Pudding
A deeply dark and impossibly decadent coconut chocolate pudding. Creamy coconut milk base infused with a whisper of warming spices.
Flourless Chocolate Cake
A classic flourless chocolate cake recipe, like sliceable chocolate mousse, with a long list of variation ideas.
An Incredible No Bake Chocolate Cake
The easiest chocolate cake you'll ever make. And it's always a huge hit. It's the sort of easy dessert perfect for summer, and entertaining, because you don't need to heat your oven.
Turkish Coffee Chocolate Brownies
These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile.
Violet Bakery Chocolate Devil’s Food Cake
This is exactly what you want when you're craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender.
Post Your Comment
Comments
I especially love the first photo. Those jars are incredible! Perfect to use for a vintage recipe. Yum.
*What attracted me to this recipe was no milk. Since I have a Baker's bar of German Chocolate, I might try that first, and later compare it to some high quality dark chocolate. *I loved the idea of pudding topped w/ whipped cream in a jar. In my cupboards, I keep some of the 8oz. quilted jam jars. Can't wait to surprise my grandson and daughter w/ treasures in the fridge. *Whipping cream is on my grocery list for a homemade blue cheese 4-ingredient dressing. Looks like the other half of the pint will be used for this. *I don't know if I ever want to be totally without dairy. Butter, cheese, cream, buttermilk, yogurt. .. *It's raining here in Portland, Oregon for the next two days, and I was looking at an almond butter granola-type bar when I ran across your posting for pudding. *Last night the roasted $5 Costco chicken was not quite done, so today I'll be making chicken noodle soup. I can just see these recipes all filling the house with the smells of home. *Just bought a sign: Kitchens are made to bring Families together. Thanks Heidi for the great recipe and photos.
yes! as a dairy sensitive person, this recipe has me covered. the cookbook is adorbz. i recently perused the antique cookbook section of my local bookstore and nearly swooned my way to heaven. thank you for sharing this.
You can also bake this in tiny ramekins and it makes a delicious souffle. We make pretty much the same thing at the restaurant I work at. Each ramekin is filled about 2/3 full and put in the oven at 500 for 15 minutes. It is done when it is puffed up and almost, but not quite, set in the center. Magic!
Looks so good! The best chocolate pudding I've ever had was on an Air France flight (weird I know). It tasted like dark chocolate cake batter. This sounds like it will yield results much closer to that than any other pudding recipe I've seen. One question though, as I've never attempted pudding other than instant, how do you keep the yolks from cooking when you add them to the chocolate? Should the chocolate just be warm not hot?
Just bought it today for $28 on line @ AbeBooks.com--for those interested in purchasing the book for under $500:)
My husband mentioned yesterday that he had a craving for pudding and this pops up today! It's already made (so easy) and chilling in the refrigerator for an after-dinner treat. :) Only... I wish I had read the coconut milk comments above first. Chocolate with hopefully a hint of coconut sounds so so good to me. Oh well, next time!
Love the pictures of both the pudding and the cookbook. But mostly what I took away from this is that I need to get invited to your house for dinner! :)
Oh this takes me way back! This book was at my grandparents house when I was a kid and I own it now... I've never actually tried any recipe from it though, this makes me want to! It looks perfect, really.
That has to be the most adorable cookbook I've ever seen! The pudding looks just lovely. What a perfect way to end a special meal....or any meal, for that matter.
This looks amazing!! I'm trying to go dairy-free, do you think the butter could be replaced with coconut oil?
HS: Hi Clarissa, that should be no problem, and you could even substitute coconut milk for the water if you like.
Hi Heidi, I love chocolate pudding as does my 4-year-old. I am pregnant and was wondering if there is an egg substitute for this recipe? Thanks.
HS: Not that I know of Uma - and using pasteurized eggs just seems strange to me.
Oh my word. This looks incredibly delicious. It's being pinned to my recipes to try board right away.
If Katy wants to avoid sugar because of a problem with diabetes, she could use alternative sugars, such as xylitol and erythritol, which are available in granular form, just like sugar, but are not quite as sweet. They are not metabolized like sugar, so should not cause a problem for diabetics.
You have quite the treasure there - I searched bookfinder.com and the first few copies there were over $500!! There was one around $80. Keep your eyes open and make your fortune...
I love the name of this pudding. I'm a ballet teacher - in ballet, we refer to glissades as a gliding step. I can only assume that this pudding would slip from a spoon to my belly as easily as a dancer glides across the stage!
Chocolate pudding with whipped cream is perfection. Hands down my favorite dessert!
Not to split hairs, but this is a mousse--all chocolate and eggs and very rich. Pudding is all about milk, right?
Definitely going to be making this one! I've been on the search for good chocolate mousse / pudding recipe.
Substitution question: Could you replace the butter with coconut oil?
HS: I suspect you can Russell.