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.

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
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
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
Cool
Pour the mixture into a bowl and let it cool well, but not set.
4
Fold in the cream
Whip the cream stiff and fold it gently into the cooled chocolate mass.
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
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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Kremfløte

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 522)~89% of the text changedremovedadded

~~150 g mørk sjokolade (originalen: 1½~~ Sjokoladepudding. (Pouding of chocolat.) 1 1/4 plate ~~sjokolade). 3,5 dl helmelk (originalens fløtemelk).~~ sjokolade 3 1/2 dd. fløtemelk 40 ~~g sukker.~~ gr. sukker 15 g gr. gelatin ~~(plater eller pulver, bløtlegges). 3,5 dl~~ 3 1/4 dd. kremfløte. ~~Legg gelatinplatene i kaldt vann i ca. 5 minutter, eller bløtlegg pulveret etter anvisning på pakken.. Grovhakk sjokoladen og gi den et oppkok med~~ Sjokoladen, melken, ~~sukkeret~~ gelati nen og ~~den oppbløtte gelatinen under stadig omrøring.. Hell blandingen opp i en bolle~~ sukkeret gis et op kok; ophelles, og ~~la den bli~~ når det er godt ~~avkjølt, men ikke stivnet.. Visp fløten stiv og bland~~ avkjølet, tilsettes den ~~forsiktig inn~~ stivvispede fløte. Has i ~~den avkjølte sjokolademassen.. Skyll~~ en ~~form med kaldt vann og strø den med sukker. Fyll i massen og sett kaldt i minst 4 timer til~~ vætet, sukkerstrødd form; hvelves når den er ~~stiv.. Hvelv puddingen på fat~~ stivnet, og ~~pynt~~ kan pyntes med stivvispet fløte. Til 6 å 8 personer.

Note on Modernised

«Plate chokolade» er omregnet til ca. 150 g mørk sjokolade, deciliter er brukt som moderne enhet, og gelatinen er angitt i gram med anvisning om bløtlegging (originalens plategelatin). Fremgangsmåten er delt i nummererte trinn.

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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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