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.
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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.
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Comments
I just bought a copy of the book from Abe Books, too. It cost me $28.90. There was one other copy left at that price.
It seems delicious and I'll definitely try it! Do you think it will be ok to use coconut oil instead of the butter, for a dairy free version... :-)
I used to eat those when I was a little girl, only we had the supermarket bought ones. I should try this at home :)
For anyone interested, you can buy this book and others by Michel Oliver from Amazon France. You will receive a brand new copy of the new edition. Even with shipping, it is cheaper to buy from Amazon France than from used bookstores.
Gorgeous. Stunning. Just beautiful. Whimsical, yes. I'd adore a pot right now. Thanks for sharing the recipe!! Heidi xo
What a beautiful book! And I love a recipe that has just a handful of excellent quality ingredients.
Such an incredibly charming book, one I definitely want to hunt for. The recipe looks particularly good and sounds very similar to the lovely chocolate pudding my husband and I shared the weekend he whisked me off to Paris to propose...wasn't that long ago! It too was topped with heavy cream and lovely and feather-light! Your post is so timely, our wedding anniversary is coming up in June, definitely going to make it for him. He has never been keen on eggs, raw or otherwise, but it has never been a problem when chocolate or cake are involved and so long as I don't tell him!!!
Well this sounds just heavenly... And, my word, yes, that book is crazy charming.
I am SO tempted by this - both the book and the recipe. J'adore la cuisine francaise et la patisserie! What a treasure of a book you have.... Unfortunately, being pregnant I can't eat this right now -- :-( -- but I am intrigued by Molly's idea to bake this as a souffle. I guess that would make it safe, right, if it's cooked all the way through?
This is incredible. I absolutely adore those jars.
An absolutely wonderful pudding! I use the same recipe, minus the beaten eggwhites but add 2 tablespoons heavy cream instead. Pour the dense chocolatey cream into tiny espresso cups (half full is enough), serve and listen to the praise. I sometimes top it with fresh raspberries, or a little sea salt... As to eggs, in Sweden we have no qualms about eating them raw.
Awww, this looks like the perfect thing to make for the hubby who is currently feeling very poorly and LOVES chocolate mousse more than just about anything.
I know you already the coconut oil/butter and coconut milk/water substitution, but I have another question! Do you think substituting the sugar for agave would change the consistency (and flavor) too much? If so, how would you adjust for it. Thanks!
I love an intense mousse au chocolat. There's nothing better for a good binge!
This looks absolutely incredible!!
What a gorgeous vintage cookbook :D One of my favourite books is a children's cookbook passed down to me from my mother, unfortunately it's in a moving box somewhere at their house and I miss it terribly! The recipe sounds very decadent, I love the English name for it "Slippery Chocolate Pudding" hehe!
Any substitute for raw eggs? I'm a little nervous for my 4-year old but so love the recipe and your blog! Thanks.
Chocolate pudding ranks right up there with homemade mac 'n cheese. Hmmm, I think I just figured out what I making for dessert and dinner this evening. Merci!
One copy of that book is up on eBay now for $500!
Oh, this looks simply divine and reminds me of so many childhood deserts I still get for myself when I'm at my French home - never grow up, right?!