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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

Equipment

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

Ingredients
  

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

Instructions
 

  • 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.

Notes

    • 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