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.

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Glissade Chocolate Pudding

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4.25 from 20 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.

Ingredients
  • 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)
Instructions
  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.

Notes

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.

Serves
4
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 
 
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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.

Alece

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... :-)

Barbara

I used to eat those when I was a little girl, only we had the supermarket bought ones. I should try this at home :)

Roos

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.

jy

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!!!

stacy

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.

Linnea

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.

Helen

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!

Mike

This looks absolutely incredible!!

sara

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!

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.

Jo

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!

Barb

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?!

Rachel

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