No bake chocolate biscuit pudding
I made this pudding years back for my MILs b’day and wanted to re-do it for my blog. Had a lunch date at my friend Akhila’s place and what better than taking food for a lunch date :). This can literally be prepared in no time and is such a yummy dessert. Sinful for sure nevertheless yummy :). I forgot to add the cream in the first batch (didn’t take pictures of those as well) and remembered to add the cream in the second batch (took pictures which are displayed below). Frankly, I liked the without cream version more since I like the biting in feeling more than the cheese cakey feeling. However, if you plan to skip the cream then you might have to heat the chocolate batter a few times before you finish with this pudding since the chocolate batter without the cream tends to harden up very quickly. Do try this out and let me know how you like it. I simply love this no bake dessert and yes, it’s eggless!
- 100 gms unsalted butter
- 100 gms powdered sugar
- 100 gms unsweetened cocoa powder
- 1 tsp vanilla essence
- 1/4 cup fresh cream optional
- 200 gms marie gold biscuit
- 2 tsp instant coffee powder
- 1 cup hot water
- 1/2 tsp butter/ oil for greasing
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Mix the coffee powder in hot water. Set this decoction aside.
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In a wide bowl, whisk together melted butter & sugar.
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To this add cocoa powder & vanilla essence. Whisk well.
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Take a 7-8 inch vessel and grease with some butter/ oil.
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Dip the biscuit one by one in the coffee water (decoction) and line it in the vessel.
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Pour 1/3 of the chocolate mix on to this and spread.
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Repeat the above 2 steps another 2 times (Line biscuits followed by pour & spreading chocolate mix).
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After spreading the final layer of chocolate mix, freeze for 30 minutes.
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Take out the pudding & cut into desired shape. Freeze for another few hours before digging in.
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Enjoy the pudding cold!
- Do not dip for long if you want the crunchy biscuit layer
- You can totally skip the cream. If skipping the cream, then there is no need to freeze since it will make the chocolate layer very hard. You have to just keep the pudding in the regular fridge compartment.
- If not adding cream, the chocolate layer may harden up quickly. So use a microwaveable bowl so that you can melt it as and when needed to ensure you have a pouring consistency when layering the pudding.
- I like it better without cream but we have cream that we had to use up and in it went. Adding cream makes the pudding more moist.
- If you want a crunch biscuit layer, go for marie gold biscuit & don't dip for long. Just a quick dip on each side should do.
Stepwise pictures
I love pictures of initial setup. Not always I end getting a nice picture though :).
Mix instant coffee powder in hot water. Set the decoction aside.
In a wide bowl, melt butter & add powdered sugar. Whisk well.
Add cocoa powder & vanilla essence. Whisk well.
Optional step – Add cream & whisk well.
The chocolate batter is ready.
Grease a 7-8 inch vessel. Dip biscuits in the decoction and line it in the vessel.
If you want a crunch biscuit layer, go for marie gold biscuit & don’t dip for long. Just a quick dip on each side should do.
Pour 1/3 of the chocolate batter on to the biscuit layer & spread.
Repeat this process another 2 times.
Once the final chocolate batter is poured and spread, freeze for 30 minutes. Cut into desired shape after that and freeze again for another few hours.
Enjoy the pudding cold!
Nisha loved it and assumed that I have bought it from some shop, only to be super-impressed when I told that this was made by you. Awesome and kids liked it too… My love for cakes made me go thru beyond the prelude and I wud try my hands at it…
hahaha, that’s awesome :). I am happy you want to try it out. Happier than even you all liking it infact :).