How to make Chocolate Pudding

 I have been baking chocolate for many years. It's always good. But from today you come to my house for dinner, I decide that eating chocolate pudding will be a great result, this is the recipe I use.

How to make Chocolate Pudding

This is from a quirky, illustrated French book for children published by Random House in 1966, featuring La Patiscari is a Day de Inphones, by Michael Oliver the Pudding, in which Pudding caught me in the best way possible Was.

How to make Chocolate Pudding
How to make Chocolate Pudding

American vs American Chocolate Pudding

It is not like a typical American chocolate pudding, it does not contain milk, cocoa powder or corn flour - it makes sense because it comes from a French book. It is a very deep, concentrated, dark chocolate mousse, and even if you use whipped cream, whipped cream is different.

Tips and tricks

The key here is good chocolate, then a soft touch brings together a short list of common ingredients, and the pudding takes a little patience to remain cool and consistent. That last part separates everything. Time in the fridge allows the pudding to be placed in an unimaginably strong dark cloud, a consistency of whipped cream.

Choose the right chocolate

I will list the recipe below, but you will want to use high quality chocolate in the 60-80% range from semi-sweet to bitter. In addition to chocolate, you sprinkle a little water and butter, sugar and two eggs, so don't underestimate the quality of the ingredients here, there's really no place to hide.

As you can see above, the book itself is incredibly fascinating. In the version I have alternate French and English pages, so you have one page in French and one page in English.

The French title of this recipe is "Glycette", which translates to the following English page for Slippery Chocolate Pudding - which made me smile. Close your eyes and if you look around you will find copies of La Patisserie I G de Infones (a kid's game of making French desserts and pastries).


Use the best quality chocolate you can get your hands on - preferably in the 60–80% range. Also, this is the perfect mac-forward dessert, you can make it a day in advance. I did it with Muscvedo / Brown Sugar - A +! Also, as mentioned below, this recipe includes raw eggs * - I buy and use the best eggs, keep them cool, and I personally feel comfortable at risk (serving Time always refers to raw eggs).

But it really depends on everyone you call. Constant denial suggests that children, pregnant women, the elderly, and anyone with immune system disorders should avoid eating uncooked eggs because of the risk of salmonella.

Essential things

    2 eggs are brought to room temperature before use *

    6 ounces / 170g good quality dark chocolate, finely chopped

    4 tablespoons water

    4 tablespoons of refined rice sugar

    4 tablespoons unsalted butter

    The best grain is sea salt

    Above: heavy cream, loose whip, slightly sweet (optional)


    Separate whites and yolk. In a large bowl, beat the egg whites until they hold their tops.

    In a double boiler, mix chocolate, water, sugar, butter and a pinch of salt. If you do not have a double boiler, you can style it by adding the ingredients to a medium steel bowl, then place this bowl on top of a small boiling pot.

The idea is to use enough gentle heat to melt the chocolate. Stir until the ingredients come together.

    Remove from heat and beat egg yolk. Add egg whites and bend gently until the pudding is uniform in texture. Pour the pudding into a cup or glass and allow to cool well - preferably for a few hours. Whip up a bit more with cream.

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