Chocolate Biscuit Pudding

One of my all time favorite desserts, this chocolate biscuit pudding is very light and super creamy. A breeze to prepare and a guaranteed hit! It was passed on to me by my sister in law.

Ingredients

2 Egg yolks

1.5 tbs sugar

50g cubed unsalted butter (at room temperature)

125ml double cream or thick cream or whipping cream 

125g dark cooking chocolate (and a little extra, grated for garnishing)

35-40 Marie biscuits (if unavailable, any plain biscuit should do)

Milk to soak the biscuits in (a cup and a bit should do)

1 tsp vanilla essence

1 tbs brandy or rum (optional)

Handful of chopped cashew nuts for garnishing (optional)

Method

Beat the yolks and sugar together till it forms a smooth very pale yellow mixture. Add in the cubes of butter one by one. Add in the vanilla and the brandy. Keep beating till all the butter is well combined.

Double boil the chocolate till completely melted. Set aside to cool a bit.

Once the egg and sugar mixture is ready, pour in the melted chocolate and beat till combined.

In a separate bowl, beat the cream till it forms soft peaks. 

Fold in the whipped cream to the chocolate mixture. Fold till mixture is well combined.

Soak each Marie biscuit in milk (do not over soak such that the biscuit falls apart, it should retain its shape and still be slightly crunchy in the middle) and layer in a glass dish. Pour in a fraction of the chocolate cream mix and even it out. Soak the remaining biscuits and layer it out. Follow with a layer of the chocolate cream. 

Continue till the biscuits are over. How many layers will depend on the size of your dish. The pudding should be finished off with a layer of the chocolate cream garnished with grated chocolate and chopped cashew nuts.

Note- this isn't meant to be an overly sweet dessert. Keep in mind that depending on how sweet your chocolate and cream is, you may want to slightly tweak the sugar content to suit your tastes. Given the chocolate and cream is very sweet in Sri Lanka I use only 1.5 tbs of sugar. But when I make it in Australia where the cream doesn't have a drop of sweetness and when I use a chocolate with a high percentage of cocoa, I add a bit more sugar. It's all upto you, really, how rich or light you want it to be :) 

Enjoy!