Chocolate Biscuit Pudding

A quick 20 – minute eggless chocolate pudding layered with Marie biscuit and topped with smooth and silky homemade chocolate syrup

This delicious chocolate biscuit pudding is the easiest dessert recipe with biscuits and perfect for Marie biscuit lovers. This homemade chocolate pudding is made without cornstarch and it is eggless and it is a no bake dessert! It is a Srilankan dessert recipe made with alternating layers of biscuit and a layer of thick glossy, rich chocolate syrup.

Today’s recipe is my go-to eggless chocolate pudding for family dinners mainly because this mouth-watering pudding can be made beforehand and in just under 20 minutes. They can be chilled and forgotten until serving.

This easy chocolate pudding recipe is made in separate ramekins only because it is easy for me to grab one when I have a sudden craving for a sweet treat. No cutting and no plating required. Perfect for the lazy me! Just grab a spoon and your good to go.

In a nutshell

More no bake recipes:

• Luscious almond panna cotta
• No bake mango pudding
• Summer coconut pudding

So what do you do with leftover chocolate syrup?

Here at home, there is no question of Chocolate syrup getting wasted. If you have chocolate syrup leftover after making this delectable Marie biscuit cake recipe, you can still use the remaining syrup in quite a number of creative ways. These are some of the ways I use them other than finger-licking them from the bowl.

• Drizzle the syrup on these delicious crispy coconut macaroons
• Or just add the chocolate syrup as a topping for ice creams and even fruits. Anything with chocolate becomes a dessert, right?
• Oh, they would even make granola taste good!
• Or you can always dip the Marie biscuit into the chocolate bowl and gobble them up while waiting for the chocolate biscuit pudding to chill in the fridge.

And if you still have leftovers, you store the chocolate syrup in an airtight bottle and chill for up to a week. Just make sure they are cooled completely.  When you want to use the syrup take it out of the fridge and leave it on the counter until the syrup is soft again. Use the chocolate syrup as needed.

How to make chocolate biscuit layers for the eggless pudding?

This chocolate pudding recipe makes 6 ramekins. Arrange the cups in a row like a production line. Start with the warm chocolate layer as the base. Pour a spoonful of chocolate into each cup just enough to cover the base. Then place one milk-soaked biscuit in each cup on top of the chocolate layer. Now add chocolate syrup just enough to completely cover the biscuit. Alternatively, keep repeating this process ending the top layer with chocolate. I had 4 biscuits in each cup amounting to 24 biscuits in total. For the top layer, pour a thick layer of chocolate syrup.

Tips to make the best eggless chocolate pudding with biscuits

• These pudding cups should definitely include the butter. The chocolate pudding is glossy and silky only because of stirring the butter at the end to the syrup. But if you still don’t want to use the butter taste-wise you will not find much difference but you have to compensate on the texture.
• You can also substitute 2 tablespoons brandy instead of one tablespoon of instant coffee powder for a boozy chocolate pudding.
• Have a bowl of warm milk mixed thoroughly until the coffee granules are completely dissolved. Keep it ready before assembling the cups. Now dip the biscuit one by one into the milk making sure they are wet all around. Then immediately transfer them to the serving cups.
• Do not leave them inside the milk. They will get soggy and dissolve very quickly.
• Marie biscuit has the tendency to soak in the milk very quickly. So do not wet all the biscuits together.
• This recipe can be easily doubled. Just double the ingredients and get more cups ready!
• These chocolate biscuit pudding cups should be chilled for at least 2 hours before serving.
• Before serving these delicious chocolate pudding cups garnish with crushed biscuits

How to store this no bake chocolate biscuit cake?

After they are completely cooled, you can either cover each cup with plastic film or keep all the ramekins in one box and close it tight like I do. I find my fridge is more organized that way.

This yummy chocolate pudding with biscuits can be stored up to one week when chilled. Storing them more than that makes the biscuit inside the pudding very soggy.

There are times when I crave for chocolate sweet treats and that’s when this delicious pudding, my peanut butter chocolate cake and cardamom chocolate cake comes in handy.

Print Recipe

Chocolate Biscuit Pudding

(9 votes, average: 4.00 out of 5)

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Serves: 6 ramekins

Prep Time: 5 minutes – Cooking Time: 15 minutes

A quick 20 - minute eggless chocolate pudding layered with Marie biscuit and topped with smooth and silky homemade chocolate syrup

Ingredients

• 120 g Marie biscuits, approx. 24 biscuits
• 130 g dark chocolate
• 1 tablespoon cocoa powder
• 1 tablespoon butter
• 2 cups milk, warm
• 65 grams granulated sugar
• 1 tablespoon instant coffee powder
• For garnish, crumbled Marie Biscuit (optional)

Instructions

1

In a small bowl, mix ½ cup milk with cocoa powder and sugar, making sure the cocoa is completely dissolved. Keep aside.

2

Chop the baking chocolate and set it aside until needed.

3

In a heavy-bottomed pan, on low heat, add 1 cup of milk and bring it to a boil.

4

Then pour in the cocoa milk and let the mixture come to a boil again.

5

Add in the chocolate and mix well.

6

Stir occasionally to ensure the mixture does not stick to the bottom.

7

Let the milk boil until it thickens to a chocolate syrup consistency. Add butter, stir and remove from heat. Set aside.

8

In another wide-mouth bowl, mix the remaining half cup of warm milk along with coffee powder making sure the coffee granules are completely dissolved.

9

Arrange the ramekins in a straight line.

10

Spoon in some chocolate syrup just enough to cover the bottom layer.

11

Dip one biscuit into the coffee milk and arrange it on top of the chocolate layer.

12

Now pour the warm chocolate sauce over the biscuit enough to cover the biscuit.

13

Repeat this process until you reach the top of the ramekin. This would take approximately 4 biscuits per ramekins.

14

Make sure the top layer is chocolate. The final layer should be a thick layer.

15

Once they are completely cooled, cover each cup with plastic film and chill for at least 2 hours before serving.

16

Before serving garnish with the crumbled biscuit.

Notes

Chocolate biscuit pudding cups can be stored up to one week when chilled.