Chocolate Melba Pudding

Expecting some guests at weekend? Even if you are not, making this heavenly pudding is not a bad idea at all. An elegantly sinful dessert comprising of crumbly biscuits sandwiching velvety chocolate custard and smothered with fresh cream and crunchy walnuts; it’s surprisingly inexpensive and easy to make. Spoil yourself today with a deliciously decadent indulgence!

Prep Time: 45 min         Cooking Time: 10 min         Freezing Time: 2 hrs        Serves: 6 

Ingredients:
1 packet hide and seek biscuit
2 1/2 tbsp butter

For the Sauce:
1 tea cup milk
2 tbsp cocoa powder
2 tbsp sugar
1 1/2 tbsp cornflour
60 gms dark chocolate (finely chopped)

For the Soaking Syrup:
1/2 tea cup cool milk
3 tbsp finely chopped or crushed walnut
3/4 tbsp vanilla essence

Others:
1oo to 150 gms of cream

1/4 tsp vanilla essence
1 pc of dark chocolate (for garnish)

Method:

  1. Crush the  biscuit, add the butter and mix well

For the Soaking Syrup:

  1. Mix all the ingredients and keep aside

For the Sauce:

  1. Combine milk and sugar in a pan and heat
  2. Dissolve the custard powder and cocoa in little cold milk and add this to the hot milk
  3. Add the chocolate 
  4. Stir it until the sauce becomes thick
  5. Remove from the heat and let it cool

For the Cream:

  1. Take the cream in a stainless steel bowl, add the vanilla essence to it and beat it until it becomes stiff 
  2. Put the bowl on ice for better results

How to proceed:

  1. Divide the biscuit in two equal parts
  2. Take 4 to 5″  diameter pie tin or glass bowl
  3. Take one part of biscuit and make a layer in the pie tin/glass bowl
  4. Take half portion of the soaking syrup and sprinkle it on the biscuit layer
  5. Top it with the chocolate sauce
  6. Make a layer with the remaining portion of the biscuit and sprinkle the remaining portion of soaking syrup on it 
  7. Add a layer of whipped cream
  8. Garnish it with grated chocolate 
  9. Chill it in the freezer compartment for 2 hours 
  10. Unmould it if it is in pie tin
  11. Keep it in  refrigerator until you want to serve it

Note: I have used rich whipped cream which is already sweet. In case you do not use a sweet cream add 1 1/2 tbsp icing sugar to the cream

 

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