If you love chocolate biscuit pudding as much as I do, you should totally give this recipe a go. Unlike the traditional CBP, there's no eggs or butter icing involved but just a whole load of yummy chocolaty goodness between layers marie biscuits.
dark chocolate buttons
Unsweetened cocoa powder
1 Wooden spoon
1 Cake Tin
- Pour 1 carton of milk (~1 liter) into a large pot and heat it up.
- Meanwhile in a small bowl, mix in the cocoa powder, the sugar and a bit of vanilla extract and pour in about 100 ml's of milk and combine well.
Don’t worry about the lumps, they will dissolve once heated.
- Next, add this mixture into the milk in the pot and let it boil and thicken over a medium flame.
- Once the mixture has come to a boil, add in the chocolate chips and let the whole thing thicken. Basically you are looking for a chocolate sauce consistency.
- There’s only one drawback in this recipe as compared to the icing sugar and butter method – this takes time. But we all know things that take time always taste good, right?
- Remember to use a large enough pot as this mixture is prone to boil over as it thickens. To prevent this from happening, I always keep a wooden spoon over it plus reduce the heat when it threatens to boil over.
- Once the chocolate mixture comes to a saucy consistency, add in a knob of butter (salted, unsalted – whatever; I am not particular and whatever is in the fridge works just fine). The butter will help the sauce to achieve a glossy sheen.
- Once the sauce is done, remove from heat and set aside.
- Now add the rest of the milk into a deep dish and soak some of the Marie biscuits in it. But don’t do this too early or you might end up with a milk-biscuit cereal.
- What you hope to achieve is biscuits that are semi soft but with a little bit of bite, about one minute max. I would advise to do this step in batches.
- Once the first batch is done, you could layer biscuits into your cake tray/ dessert dish/ bowl/jar and set aside. Overlaps are fine.
- Then pour in a layer of the chocolate sauce, followed by another layer of soaked biscuits and sauce and so on. Remember to ensure that the last layer is chocolate sauce.
- You could get creative at this point and add canned pineapples, cherries, a bit of brandy, cashew nuts or whatnot in between the layers for added flavors and textures, but I like to keep mine purely chocolaty.
- Next let it cool down and pop into the fridge for a few hours to chill and set. Cut into squares/ rectangles or just scoop a huge portion out and serve. Some would dust a bit of icing sugar, berries, cashew or even serve with a scoop of vanilla ice cream.
Don’t worry too much about the quantities as it is quite a forgiving recipe and you could adjust to suit your taste buds.