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.

Glissade Chocolate Pudding

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.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook
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.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

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.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

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.

The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

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.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook
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.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook
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

4.35 from 23 votes

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)
  1. Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.
  2. 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. 

  3. 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.

Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
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Recipe Rating


I make this quite often for a treat and have done since you posted a few years back. My family, particularly grandchildren LOVE it. Thanks for re posting.


The texture of this looks absolutely divine!


This is pretty similar to my go-to dessert, pot de creme, which does have some milk. I look forward to trying this, but have to say that the brain-dead simplicity of the pot de creme recipe combined with the amazing finish makes it hard to believe anything will be able to unseat it. Two notes about that recipe: it calls for chocolate chips and is still amazing (and I buy fine Belgian chocolate disks both for making chocolates and just snacking) but theoretically should be improved with better chocolate; and, do not ignore the special note at the bottom about the whipped cream.


I'm French, and that was exactly my grandmother's recipe, always served with langues de chat, cigarettes russes or slices of brioche from the village bakery. Made in large bowls for big family gatherings, it was a very useful recipe for a summer house without an oven or fridge. It used to be put to cool outside in a shady spot, until one day the neighbour's dog got there first... Lovely memories.


Amazing! I had this book when I was a kid - I remember it very distinctly although I don't remember this recipe! Bravo for unearthing a classic :-)


This book is amazing, I love old prints like this one, so charming. And a chocolate pudding - I could have it for breakfast as well :)

Marta @ What should I eat for breakfast today

From my years of ballet class, I always thought glissade meant to glide, but slippery makes sense as well. Regardless of translation, that is one of the loveliest chocolate puddings I've ever seen, and I can't wait to try it.


Oh, my. This recipe looks decadent. My wife will certainly love this. I imagine that it has the texture of a good creme brulee combined with the taste of chocolate mousse. I think I will love this recipe, too. Thanks for sharing it with us.

dennis j

I made this with my son this evening. This recipe kills chocolate pudding dead. It is my new go to easy dessert. I used Green & Blacks 70% Chocolate (Organic) and heated the chocolate and butter till there was only a few chunks left and then set it on the counter and let my son stir it for a few minutes till everything was melted. The egg did change the look of it to be less shiny as did adding the egg whites too, but the end result was mousse-like, still smooth, and silky. GREAT recipe. So glad I tried it.


This looks amazing. I love recipes that highlight a few natural ingredients and boost them into something spectacular. For a special occasion, I might try to get my hands on some grass-fed butter for this. That said, since you mentioned you have done chocolate pudding many many ways, have you tried avocado chocolate pudding? It is fantastic. No dairy/butter needed and the avocado taste and color are covered by chocolate but it gives a beautiful creamy rich texture that doesn't feel heavy like butter. Also no raw eggs and the whole thing whips up in the food processor. I don't have a particular recipe on hand but I have seen a bunch around the internet so a quick google search should give you a good idea of exactly how to do it.


Oh yum, your chocolate pudding looks divine!

Rosie @ Blueberry Kitchen

I made the pudding this weekend for 7 people and I made what I thought were the necessary adjustments with quantites and although it was delicious, it turned out more like fudge. Is that normal or is it because I blew the quantites? Very simple though and I will definitely try it again, thanks

Jill Morton

OMG nothing short of amazing. Sinful. So worth it. So popular at my dinner table. This will be our Easter dessert. Thank you ;-)


now i must add that whimsical book to my collection! the pudding looks absolutely divine. i was surprised when you mentioned no milk or cream added - a staple in american chocolate puddings. i cannot wait to try this myself. is there a favorite brand of chocolate you'd recommend? xo

robyn @ the freckled pie

I've been looking for this book for a while now, may I know where can I get a copy of this book? BY the way, I saw your cookbook in our library! I borrowed it and it was so amazing!


I tried making this twice yesterday, and both times when I added the egg yolks, the mixture seemed to get a bit grainy i.e. smoothness was lost. The first time I think it was b/c I heated the chocolate mixture too quickly/hot with the double boiler, but the second time this definitely occurred after adding the yolk. Thoughts as to why this happened? Should I have let the mixture cool more before adding the yolks? Or beaten the yolks before adding? The results tasted good but wasn't like the texture of pudding. Also putting this in the fridge made it get pretty hard - almost truffle-like in consistency. Any tips/ideas would be great!

HS: Hi Christa - it sounds like your chocolate might have been hot enough to cook the eggs - when you try it again just heat the chocolate to the point that it barely melts. If you want to be extra cautious stir a couple spoonfuls of the warm chocolate into the egg yolk to temper it, then stir the yolks into the chocolate. If you like the pudding less dense you can let it come up in temperature before serving. Hope this helps!

Christa S

Heidi, I've never attempted homemade pudding before, but this will be the first recipe I try. Sometimes I catch myself craving those instant pudding mixes I made as a kid and this seems like a much better grown-up option!


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