Growing up, my love for creamy puddings and rich chocolates was unmatched. There was something magical about the way these simple ingredients came together to create something so comforting and delicious. This Chocolate Biscuit Milk Pudding recipe takes that nostalgia and elevates it with layers of soft, milk-soaked chocolate biscuits and a luscious pudding made with condensed milk and a hint of vanilla. As if that’s not indulgent enough, we finish it off with a decadent dark chocolate ganache, beautifully swirled with white chocolate for an elegant touch. Each bite is a symphony of textures and flavors – the crunch of the cookies, the creaminess of the pudding, and the rich, silky ganache.
Whether you’re making this for a special occasion or simply to treat yourself, this layered pudding is sure to impress and delight.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Nostalgic
- Simple ingredients
- No-bake
- Easy to make
INGREDIENTS USED IN CHOCOLATE BISCUIT MILK PUDDING
Milk
Milk is the base for any pudding, mousse or set cold dessert. Milk is heated along with a few other ingredients and is then refrigerated to let it set. It gives structure and creaminess to the whole pudding. I have used Nestle milk but you can use any of your choice.
Cream
The high fat content in fresh cream brings a rich and decadent quality to the pudding. This richness contributes to the overall indulgence of the dessert. Fresh cream aids in retaining moisture within the layers of the pudding.
As the dessert chills in the refrigerator, the cream helps soften and meld the soaked biscuits, creating a harmonious and moist texture that defines the classic nature of this type of dessert.
Cream is also used in this recipe to make the chocolate ganache and is crucial to give them the creamy, shiny feel and appearance respectively.
I have used this cream but you can use any.
Cornflour
Cornflour, when mixed with liquid and heated, acts as a thickening agent, giving the pudding a custard-like consistency. This is crucial for achieving the rich, creamy texture that defines a good pudding. Cornflour adds body to the pudding, making it more substantial and filling. It contributes to the overall structure of the dessert, ensuring it can hold the layers of biscuits and ganache without collapsing.
Condensed Milk
Condensed milk is a concentrated form of milk that has been sweetened with sugar. It acts as the primary sweetener in the recipe. The high sugar content and thick consistency of condensed milk contribute to a smoother, creamier texture in the pudding. It helps create a velvety mouthfeel that is essential for a luxurious dessert. The condensed milk, combined with the cornflour slurry, helps the pudding to set properly once refrigerated. This is crucial for maintaining the layers and preventing the dessert from becoming too runny or falling apart.
Chocolate biscuits/ cookies
The chocolate sponge/cake feel that is given to the pudding is done by soaking chocolate cookies in milk and layering them alternatively with the pudding. The cookies, when separated from the cream and soaked in milk, become soft and cake like. Chocolate biscuits are a beloved snack worldwide, and their inclusion brings a familiar and nostalgic element to the pudding, making it appealing to a broad audience.
EQUIPMENTS USED IN MAKING CHOCOLATE BISCUIT MILK PUDDING
It’s an easy recipe so it doesn’t require a lot of equipment.
My set of Measuring Cups and Measuring Spoons always come in handy and are the most important part of any recipe. You will also need a whisk to mix everything in. This spatula is my most used equipment of all times.
Apart from this, a good heavy bottomed saucepan to combine everything is necessary.
You also need am induction or a heat source to heat the mixture and combine all the ingredients.
For the pudding to assemble and set in, I use Borosil square glass dish.
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TIPS TO MAKE THIS CHOCOLATE BISCUIT MILK PUDDING
- Use cold milk for the cornflour slurry to prevent it from clumping immediately upon contact.
- Cook until the mixture thickens to a custard-like consistency. It should coat the back of a spoon.
- Dip the cookies/biscuits in milk quickly. If they soak for too long, they can become too soft and disintegrate.
- Surface wrap of the pudding mixture with plastic wrap to prevent a skin from forming as it cools.
- Wipe the knife clean between cuts for the best presentation.
- 3 cups + ½ cup milk
- 5 tbsp cornflour
- 1 cup fresh cream
- 1 pouch or ½ cup condensed milk (200ml)
- 1 tsp vanilla extract
- For biscuit layer
- 1 cup milk
- 25-30 chocolate cookies/biscuits
- For ganache layer
- ½ cup dark chocolate
- ½ cup fresh cream
- ½ cup white chocolate
- 3 tbsp fresh cream
- Make the cornflour slurry by combining ½ cup of milk with cornflour. Whisk well to remove any lumps.
- In a saucepan, add 3 cups milk, cream, condensed milk and vanilla extract heat on medium heat.
- Once the milk mixture is hot, add the cornflour slurry to this mixture and heat till it starts to thicken. Keep it aside to come to room temperature.
- To assemble the pudding, take a shallow bowl with 1 cup milk in it. Dip the separated chocolate cookies/biscuits in the milk for a few seconds and then lay them on a serving dish of your choice. Use ⅓ of the cookies for the first layer.
- Now, take some of the pudding mixture and spread evenly on top of the biscuit layer.
- Repeat the same process two more times till the serving dish is almost filled.
- For the ganache, melt the chopped dark chocolate and add room temperature cream to it. Mix well till well combined and smooth. Follow the same process for white chocolate as well.
- Spread a thin layer of dark chocolate ganache over the pudding, then pipe white chocolate ganache on top. Use a skewer to create the pattern shown in the video. Refrigerate the pudding for 4-5 hours until fully set and serve chilled.
If you like my Chocolate Biscuit Milk Pudding recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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