Chocolate Pudding

This is one of the first few things I loved and learned to make from my Mom. This is one of our family’s easiest recipes and an all-time favorite dessert. The variations are endless and almost impossible to get it wrong, so without further waiting let’s get started with it.

Chocolate Pudding

Layered dessert made with mildly sweet biscuits, cream and chocolate
Prep Time 1 hour
Resting Time 8 hours
Course Dessert
Cuisine Indian
Servings 8


  • 1 Square Glass Pan You can use any shape or material but this is the easiest way to prepare and serve


  • 2 pack Marie Biscuits
  • 16 ounces Heavy whipping cream
  • 2 pack KitKat
  • Chocolate Syrup
  • 1/2 cup Warm Milk


  • Take a square glass pan (glass looks pretty and you can see the layers while assembling) and layer the base with a little prepared cream mixture. (I put the cream below the biscuits to ensure the biscuit layer at the bottom is soaked and soft)
  • Dip the Marie biscuits in warm water for a few seconds and arrange them in a single layer on top of the cream.
  • Place a layer of heavy cream on top of the biscuit layer, followed by a generous drizzle of chocolate syrup.
  • Grate or pulse Kitkat and sprinkle evenly on the cream and syrup layer.
  • Repeat all these layers and finish with a generous sprinkle of the crushed/ grated KitKat. I like to add some bigger chunks too.
  • Refrigerate it overnight or at least 4-5 hours covered with a lid or a plastic wrap.
  • Slice a good square portion and serve it with a drizzle of additional chocolate syrup.


    • Biscuits: I used Marie biscuits because that’s what my Mom used and I feel that gives you the best texture and taste but feel free to use Graham crackers or any other biscuits that are lightly sweetened and can easily absorb liquid. I have tried the ladyfingers we use for tiramisu too.
    • Heavy cream: My Mom uses the Amul cream we get in India directly for this recipe but I like to whip the heavy whipping cream with some powdered sugar and vanilla essence so it holds better.
    • Chocolate Syrup: I have used Hershey’s but you can use any chocolate syrup of your choice. You can experiment here with flavors and use strawberry syrup for a strawberry parfait kind of dessert or mango syrup. I personally like the chocolate syrup for this dessert.
    • KitKat: I have used this chocolate for the extra crunch and sweetness. You can use another wafer-based chocolate or try roasted walnuts/ almonds. This layer in the dessert is to add the crunchiness element.
    • Warm milk: The milk should be lukewarm so that biscuits absorb the milk properly and not get soggy. I like to use it plain but if you want to try flavoring it you can do it at this stage, I have tried coffee-flavored milk to make it taste a bit like tiramisu.
Keyword chocolate, dessert, pudding

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