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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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.5 stars


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!


Absolute heavenly texture, and the taste is like the “Chocolate Fairies” granted my ultimate chocolate wishes!!

Tauna B.

I LOVE chocolate pudding… well anything chocolate really. I love the presentation in a mason jar, I recently saw a “cake in a jar” article in a magazine too, must be a trend.


I made this a few days ago and am officially addicted. I read every comment and not wanting to waste my experience, I used everyone’s suggestions! I used half butter, half coconut oil. I used some instant espresso for the water and added some vanilla extract too. Also, just 3 tablespoons of brown sugar and the two fresh eggs our hens laid that day. The chocolate was from a large dark bar that Trader Joes used to sell (I haven’t seen it there lately). Then I poured it into about seven different cups, most of them very small as this is rich! I baked two of them in the toaster oven to give that a try and the rest went into the fridge over night. The souffle was good, the chilled glissade was like the center of the best truffle ever, melting on the tongue, but the best was the one left at room temperature to bring out all the flavors. I didn’t have any whipping cream on hand and none of them lasted long enough till I could get to the store. I’m sure the caffeine has kept me from sleeping very well the last several nights, but it was all so worth it. Thank you for the delicious inspiration!


This brings back childhood memories! It looks exactly like the pudding my mom would bring home everyday after leaving work. Can’t wait to try your take on this recipe!


I just made this. Added a half teaspoon or so of vanilla, just cuz I’m that kinda girl. I may die and go to heaven later when we eat this. Ohhhhhh Nelly!!


Funny, this is always how I’ve made chocolate mousse. Mousse with whipped cream stirred in doesn’t seem right to me.
Love the book, so sweet.


Heidi, I made this recipe, actually I doubled it. It was delicious but it set up too firm. When it was at room temperature it was perfect. Any ideas?

Jeff Rubin

that is absolutely fantastic recipe. will try it definately, looks so yummy on the photo!!


In response to Uma’s question about raw eggs (3/5/13), could you possibly ‘temper’ the eggs in the water over the double boiler before adding the other ingredients? They could be heated through without ‘cooking’ them completely, removing the risk of eating raw eggs.
Can’t wait to make this recipe for my granddaughters. Thanks, Heidi!

Kathy K

Hello, Heidi,
I tried this recipe last night, and it was delightful. I have a question, however. I accidentally put the eggs in the double boiler with the other ingredients to melt. I did it very slowly when melting, but the eggs, I’m sure, cooked slowly. The result seemed similar, but I was wondering, if you know why it turned out the same? It was delicious and rich…. I did use semi-sweet and brown sugar since that is what I had on hand. Thanks for your wonderful recipes.

Britain Sterling

This chocolate pudding looks delicious and what a cute cute cookery book!


Well, i made this last night. DELICIOUS!!! And really, super simple. Very decadent. i used the idea of the pint jars to serve/eat the pudding in. For me, this was way to much and will go with a half pint jar the next time. Thank you Heidi. This will forever be in my recipe arsenal. Loved it! Cheers!


What an adorable cookbook!




This is also the way we make chocolate pudding in Spain. It has such a rich flavour.
Love the book. Sooo charming!

Mikey F.

I can’t wait to try this. Where did you get such an amazing copy of this one????

HS: Hi Bridget, I picked ti up at Omnivore Books in SF a couple years back.


I had that cookbook when I was a little girl. I think it was the first cookbook I ever owned (and now I have hundreds). I wish I knew what happened to it, though I recall it fell apart. It was heartwarmingly nostalgic to see it in your post. Now I must make glissade this weekend. Yum!


Will this pudding form a skin?

HS: Hi Phil – no. That shouldn’t be a problem.


Prepared this last night to cap a welcome-home dinner for the ultimate potential critic — a French friend — and it received rave reviews. It is an easy and elegant crowd-pleaser that shall be making regular appearances henceforth.


Never thought chocolate pudding is so simple.Thanks for sharing this. Also, your cook book is very inspiring.


The choc pudding is so reminiscent of something I’ve had before, but can’t quite remember what. I love chocolate puddings of this type. It’s almost upstaged by that exquisite book though – how lovely.


my 5yo and I are having a girls’ night tonight … featuring flatbread pizzas, River Monsters on tv, and – now – this. 🙂

Amanda @ Easy Peasy Organic

This sounds simple and delightful. I will definitely have to give this recipe a try.


I love the thought of french and english pages together. and YUM, this pudding looks delicious.

dervla @ the curator

Oh, I definitely want to make this – thanks for sharing! Might have to wait until after baby is born, though! Yum!


This is my kind of chocolate pudding! I dislike diluting rich chocolate with too much milk or liquids that take away from the chocolate-iness. Where do you find these sorts of gems?! The book looks darling.


I was surprised how good this was, given how few ingredients. It really does taste like a whipped, ultra rich chocolate frosting. I used a 70% chocolate flavored with sea salt. Really great recipe and a cinch to throw together.


If you’re leery of the raw egg, you can use a ripe avocado instead.
The texture is divine, but you might notice a very slight fruity taste, something like a whiff of banana.
But if you pair the pudding with raspberries, then the illusion is maintained.
Incidentally, the Dutch encountered a rum-laced avocado smoothie when they were colonizing Indonesia. When they adapted the Advocaat recipe for Holland, they substituted eggs for the avocado.
Hence, Egg Nog.

Bike Pretty

These are beautiful! The whipped cream on top looks absolutely perfect!


What a beautiful book! And the chocolate pudding looks awesome.

Under the almond tree

I kept wondering why “Glissade”sounds so familiar… Reading the entire blog clicked on my Aha light, it was a curse in the Last Part of Harry Potter 🙂
That is sufficient reason to make this recipe.
You a fan (HP, obviously a fan of chocolate)


This couldn’t be easier. FYI: it looks less sweet and butterier than Mastering the Art of French Cooking’s recipe for chocolate mousse. Wondering if you could tell me how many cups this makes.


I love the contrast of the dark chocolate and the light, fluffy whipped cream. There are so many “instant” products on the market today that this is such a great reminder for us to keep making our food from scratch.

Allie @ The Nutritional Epiphany

That pudding looks absolutely amazing. Pudding is one of those things that people forget how good it is when it’s done right.

John Bathias

My first comment ever although I have been reading your blog and using and recommending your recipes for some years. I make this classic French chocolate mousse and have done so for 30 years. But I add black coffee instead of water because, as you know, it makes the chocolate much more chocolatey! It does not taste of coffee. Also – no sugar. In Australia we are able to access high quality, fresh, free range eggs quite easily. I have never worried about salmonella poisoning. Thank you for your wonderful journal. I will write again.


Here in Denmark pasteurised eggs are quite normal and I always use them for Tiramisú and the like. They come in small cups like yoghurt and the taste is just as that of fresh eggs. Go for it, it works just fine!

Kristina from TruffleDogTravels

Oh, how I love the internet for such inspiration! Need to buy this cookbook for myself right away 🙂


Oh, how I love the internet for such inspiration! Need to buy this cookbook for myself right away 🙂


Wow. I can just taste the deep, rich chocolate flavor topped with barely sweetened cream…. I can’t wait to try this!

Kasha the FarmGirl

Have you tried using pasturized eggs. I use them all the time — for everything. Never have to worry about salmonella. If you use them for nothing else — at least try them for making no cook items like pudding, ice cream and egg nog.


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

Heidi - Apples Under My Bed

What a beautiful book! And I love a recipe that has just a handful of excellent quality ingredients.

Nuts about food

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.

Jade Sheldon

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?

Katherine @ our peas + carrots

This is incredible. I absolutely adore those jars.

Christina @ The Beautiful Balance

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!

Diane @ Vintage Zest

I love an intense mousse au chocolat. There’s nothing better for a good binge!


This looks absolutely incredible!!


What a gorgeous vintage cookbook 😀 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!

Ally @ Om Nom Ally

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!

Tom | Tall Clover Farm

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?!


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 @–for those interested in purchasing the book for under $500:)

julie thrapp

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.

Katie (A Fork in Hand)

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 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!

movita beaucoup

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.


What a charming cookbook and lovely pudding. I will try this tonight, I have all the ingredients. I love that you used canning jars, great for travel & storage.


I agree. Chocolate pudding is almost always good as long as you put some good chocolate into it! This looks awesome!

Katrina @ Warm Vanilla Sugar

Lovely. And may I add that I really respect how meticulous you are with your sources and attributions, because in the “look at me! Where’s my book deal?” world we live in, your approach is by no means a given. Recipes are expressions of so much that binds us together as human beings, not the least of which are emotional connections that transcend time and place, but only if we don’t break the chain. Many thanks.


I am very excited to try this! Just a general question about the unsalted butter…. I notice that a lot with baking and other desserts. Does it really make the difference or can I just use what I have on hand which is salted butter?Thank you!!!

HS: I tend to like salted chocolate, so I can imagine using salted butter would be fine here.


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!!!


That’s such a lovely children’s cookbook! I reckon it would suit many adults, too… the proof is in your pudding! 😉

leaf (the indolent cook)

This book looks so sweet! I’m certainly going to try to hunt down a copy.


This is so perfect in its simplicity.


It’s amazing, I adore !
It’s wonderful to see that you know this book !
It is with him that I began to make some pastry when I was a child! I… and I didn’t know that there was a bilingual version…
I wanted to get it back at my parent’s there is some time but they have to give the it because they didn’t have it any more, so I was very disappointed…
Whatever…this article affects me particularly !
Thanks a lot for the recipe too and take care of this lovely book !
A faithful reader and a french blogger,


Anyone familiar with “pasteurized” eggs? Would they work?


This recipe looks great, but what is fine grain sugar? is that confectioner’s sugar? I am confused.

HS: Hi Sudha – just granulated sugar, or the finest sugar you have.


Looks simple and delicious! Did you do all the chilling with the whipped cream on top, or top them off just before serving?

HS: I’ve done it both ways Barb.


Oops, just reread your posting and see that you recommend bittersweet chocolate and no skimping. Have you tried skimping on sugar?

HS: Hi Kristin, you can likely tweak the amount of sugar to your liking with good results.


I wonder, do you think this could be done with unsweetened chocolate and sugar substitute (like Splenda or stevia)?

HS: You know Katey, I think with a bit of experimenting you could likely make it work. Or even a version with maple/honey.


I’ve been a fan of your recipes for a long time now. This recipe is how I learned to make chocolate mousse as a young cook, back in the 80’s!! I’ve not seen a recipe similar since, there is always whipped cream added to a ganache, I’m going to make this one the first chance I get :))


In Brazil we have both versions of chocolate pudding… The french one – made with chocolate and fluffed with egg whites – we call “mousse de chocolate” (cocoa mousse) and the american one – made with milk and cocoa powder – we call “pudim de chocolate” (cocoa pudding).
Were I come from in Brazil there was a time in the 19th century when it was fashionable for well to do families to send their sons to study in France. We got a lot of french techniques from that time, such as the chocolate mousse. In the first half of the 20th century the american influence was felt – starting with the 2nd World War and culminating with the support for the dictatorship – and cultural dominance – by the US.
Nowadays, it is just a cultural oddity, since every-damn-little-thing is available online.


I love this book! At home, I have a copy of his “La cuisine est un jeu d’enfants”, which has all kinds of savoury recipes, and some desserts at the end. It is so charming, and has notes written in a child’s hand in it, which I think is adorable. This pudding sounds delicious!


I dont know what’s better…the recipe, the photos, the chocolate!!! or that supppppper cute book. Omg, toooo adorable! love it! 🙂

Averie @ Averie Cooks

This looks phantastic! It’s funny with the raw eggs: the recipe is from a book for children, yet we’ve become so cautious that we can’t recommend it for them anymore 🙂
I will make this soon and eat it together with my children (who have eaten raw eggs before)!


What a lovely surprise to see my favorite cookbook from my childhood! I just bought the other one called “la cuisine est un jeu d’enfant” for my sons and it is equally as wonderful, particularly as the recipes are truly doable for children!


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