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Chocolate Pudding (pouding au chocolat)

Cold chocolate pudding from Erken's Stor kokebok (1914): chocolate, milk, sugar, and gelatin brought to a boil, cooled, and mixed with stiffly whipped cream, set in a sugar-dusted mold and turned out, garnished with cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 459 (falt i det fri)

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About the dish

The recipe appears in the dessert chapter of "Stor kokebok" (1914) among the cold puddings that are set with gelatin in a mold. The columns of the page are printed so that the ingredient lists for several recipes stand close together; here the list has been returned to its own recipe.

How to make it

  1. 1

    Soak the gelatin

    Put the gelatin sheets in cold water for about 5 minutes, or soak the powder according to the directions on the package.

  2. 2

    Boil the chocolate mixture

    Coarsely chop the chocolate and bring it to a boil with the milk, sugar, and the soaked gelatin, stirring constantly.

  3. 3

    Cool

    Pour the mixture into a bowl and let it cool well, but not set.

  4. 4

    Fold in the cream

    Whip the cream stiff and fold it gently into the cooled chocolate mass.

  5. 5

    Fill the mold

    Rinse a mold with cold water and dust it with sugar. Fill in the mass and chill for at least 4 hours until it is set.

  6. 6

    Serve

    Turn the pudding out onto a platter and garnish with stiffly whipped cream.

Changes from the original

"Bar of chocolate" is converted to about 150 g dark chocolate, deciliters are used as the modern unit, and the gelatin is given in grams with directions for soaking (the original's sheet gelatin). The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 459) → 1949 (korrekturlest, s. 522)~53% av teksten endretfjernetlagt til
Sjokoladepudding. (Pouding of chocolat.) 1 1/2 1/4 plate chokolade sjokolade 3 1/2 del. dd. fløtemelk 40 gr. sukker 15 gr. gelatin 3 1/2 del. 1/4 dd. kremfløte. Chokoladen, Sjokoladen, melken, gelatinen gelati nen og sukkeret gives gis et opkok; opheldes, op kok; ophelles, og naar når det er godt avkjølet, tilsættes tilsettes den stivvispede fløte. Haves Has i en vætet, sukkerstrøet sukkerstrødd form; hvælves, naar hvelves når den er stivnet, og kan pyntes med stivvispet fløte. Til 6 å 8 personer.

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Frequently asked questions

How long does the pudding need to set?
Allow about 5 hours in total. The mixture must be well cooled before the cream is folded in, and the pudding must stand cold in the mold until fully set before it is turned out.
What is the pudding made of?
1 1/2 bar of chocolate, 3 1/2 dl cream-milk, 40 g sugar, 15 g gelatin, and 3 1/2 dl heavy cream. Chocolate, milk, gelatin, and sugar are brought to a boil, cooled, and stiffly whipped cream is folded in.
How is the mold treated, and how is it served?
The mold is moistened and dusted with sugar before the mass is poured in. When the pudding is set, it is turned out and can be garnished with stiffly whipped cream.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 459, where it is called pouding au chocolat.

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