If you grew up in a Sri Lankan home, you already know that Chocolate Biscuit Pudding is the dessert that shows up for birthdays, celebrations, and those random evenings when someone craves something sweet. It’s creamy, chocolatey, and layered with milk‑soaked Marie biscuits that soften into a pudding‑like texture — no baking, no eggs, no fuss.
This version is freezer‑friendly, kid‑friendly, and perfect for anyone who wants a dessert that tastes nostalgic but comes together in minutes. Whether you’re hosting, celebrating, or just treating yourself, this chocolate biscuit pudding delivers every single time.
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Why You’ll Love This Recipe
- No‑bake, eggless, and beginner‑friendly — anyone can make it
- Sri Lankan classic — nostalgic flavors we grew up with
- Quick to prep — ready to chill in under 20 minutes
- Kid‑friendly — little hands can help with layering
- Freezer‑friendly — great for make‑ahead desserts
- Customizable — add nuts, berries, coffee, or extra chocolate
- Perfect for gatherings — looks impressive with minimal effort
Chocolate Biscuit Pudding Recipe
Ingredients
Method
- Beat butter, icing sugar, and salt on medium speed for about 5 minutes until fluffy.
- Add cocoa powder gradually on low speed.
- Once the cocoa powder is combined, Increase speed and beat until smooth texture.
- Mix in vanilla extract and add milk slowly until thick, creamy, and spreadable.
- Combine warm milk and Nescafe in a bowl.
- Stir until dissolved.
- Line a freezer‑safe 9″ square dish with parchment paper.
- Spread a thin layer of chocolate buttercream on the bottom.
- Dip each Marie biscuit in the milk mixture for 3–5 seconds.
- Arrange a single layer of soaked biscuits over the buttercream.
- Spread another layer of buttercream, followed by a layer of soaked biscuits.
- Repeat until you have 4–6 layers, ending with buttercream.
- Sprinkle shaved chocolate, cashew nuts, or peanuts.
- Cover and freeze for at least 1 hour or overnight.
- Slice into squares and serve chilled.
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Ways To Enjoy…
- Serve chilled straight from the freezer
- Add a scoop of vanilla or chocolate ice cream
- Drizzle caramel or chocolate syrup
- Top with fresh berries or a cherry with whip cream
- Serve with coffee or milk tea
Got Leftovers?
- Refrigerate: Up to 1 week in an airtight container
- Freeze: Up to 1 month
- Thawing: Let it sit for 5–10 minutes before slicing
- Reheating: Not needed — this dessert is served cold
FAQ – Chocolate Biscuit Pudding Recipe
Can I use a different type of biscuit? Yes — digestive biscuits, graham crackers, or any rich tea biscuits would work well.
Can I make this without buttercream? You can use chocolate ganache, but the texture will be richer and less fluffy.
Can I make this dairy‑free? Of course, use vegan butter, plant‑based milk, and vegan biscuits.
Why did my biscuits turn mushy? They were soaked too long. Dip for only 3–5 seconds.
Can I add alcohol? I personally haven’t but from what I hear… Yes — a splash of coffee liqueur or rum in the milk mixture works for adult versions.
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