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:
- Crush the biscuit, add the butter and mix well
For the Soaking Syrup:
- Mix all the ingredients and keep aside
For the Sauce:
- Combine milk and sugar in a pan and heat
- Dissolve the custard powder and cocoa in little cold milk and add this to the hot milk
- Add the chocolate
- Stir it until the sauce becomes thick
- Remove from the heat and let it cool
For the Cream:
- Take the cream in a stainless steel bowl, add the vanilla essence to it and beat it until it becomes stiff
- Put the bowl on ice for better results
How to proceed:
- Divide the biscuit in two equal parts
- Take 4 to 5″ diameter pie tin or glass bowl
- Take one part of biscuit and make a layer in the pie tin/glass bowl
- Take half portion of the soaking syrup and sprinkle it on the biscuit layer
- Top it with the chocolate sauce
- Make a layer with the remaining portion of the biscuit and sprinkle the remaining portion of soaking syrup on it
- Add a layer of whipped cream
- Garnish it with grated chocolate
- Chill it in the freezer compartment for 2 hours
- Unmould it if it is in pie tin
- 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
Food Fiesta 