Envision layers of coffee-soaked Oreo biscuits intertwined with luscious mocha-infused cream, each bite awakening the senses with a perfect balance of sweetness and caffeine-kissed bliss. That is exactly what we’re going to make today. The marriage of coffee and chocolate, a classic pairing celebrated by connoisseurs worldwide, takes centre stage in this recipe, offering a symmetrical dance of bold flavours that linger on the palate.
This Mocha Biscuit Pudding is not only a showstopper in terms of flavour and texture but also a dessert that beautifully combines simplicity with sophistication. Perfect for special occasions or when you simply crave a delightful pick-me-up, this recipe is sure to become a cherished favourite in your dessert repertoire. Dive into the layers of mocha-infused bliss and enjoy the sweet moments it brings to your table.
INGREDIENTS USED IN MOCHA BISCUIT PUDDING
Milk
Milk is the base for any pudding, mousse or set cold dessert. It 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 mocha cream. 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.
Corn starch
This is the setting agent in this recipe. It helps thicken the mixture when heated and brings all the other ingredients together. They absorb water and gives the final texture to the dessert. It also makes the pudding wobbly and jiggly.
Cocoa powder
The chocolate flavour and element for this dessert is contributed by adding cocoa powder. It gives a richer colour to the dessert and a richer flavour too. Cocoa powder is also a thickening agent and helps give texture to the pudding, I use Hersheys cocoa powder but you can use any cocoa powder that is easily available to you.
Sugar
Castor sugar is added to the Mocha Biscuit pudding to impart the right amount of sweetness to this dessert. There is no other sweetener being added to the dessert so this is crucial.
Oreo biscuits
The chocolate sponge/cake feel that is given to the pudding is done by soaking Oreo 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. Oreo 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 MOCHA BISCUIT 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.
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 MOCHA BISCUIT PUDDING
- Add corn starch separately with 1 cup milk and make sure there are no lumps.
- Remove the mixture from heat as soon as it starts to thicken or else it will become lumpy.
- Soak the Oreos only for a few seconds in the milk or they’ll become soggy.
- Add the coffee powder according to your preference and taste the final pudding before assembling.
- Experiment with different biscuits or adding spices to the pudding.
- For the pudding
- 3 + 1 cup milk
- 6 tbsp cornflour
- 1 cup cream
- ¾ cup sugar
- 5 tbsp coffee powder
- 2 tbsp cocoa powder
- For the biscuit layer
- 1 cup milk
- 20-25 oreo biscuits, with cream separated
- For the ganache
- ¾ cup chocolate, chopped
- ¾ cup fresh milk
- Make the cornflour slurry by combining 1 cup of milk with cornflour. Whisk well to remove any lumps.
- In a saucepan, add the remaining milk, cream and sugar and heat on medium heat till the sugar dissolves.
- Once the milk is hot, add the coffee powder and cocoa powder and whisk again to combine well.
- 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 oreo cookies 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 chocolate and add room temperature cream to it. Mix well till well combined and smooth.
- Spread a thin layer of the ganache on top of the pudding and refrigerate to set completely. Serve chilled.
If you like my Mocha Biscuit 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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