This chocolate pudding recipe is one of Sri Lankans’ classic desserts to enjoy. This kid-friendly recipe is eggless, no-bake or cook and super easy to create. Made in the form of a cake, frozen like ice cream, and tastes like a pudding.
HOW ITS MADE
Creating a Sri Lankan chocolate biscuit pudding involves alternating layers of milk-soaked marie biscuits with creamy rich chocolate buttercream.
The cream can be made combining the icing sugar, salt and unsalted butter first.
Next, moving on to adding the cocoa powder gradually. Add the vanilla next and mix until well incorporated. Towards the end, the milk helps bring it to the right consistency.
Before layering the biscuits. Remember to use a freezer-friendly food container. The chosen container must be deep enough to hold a few layers. I had a 9″ square dish to layer the biscuits. Line it with parchment paper then start by spreading a thin layer of buttercream on it.
Next, have the milk warmed and the biscuit ready to start on layering. I love the combination of chocolate and coffee together. So I added Nescafe (optional) to the warmed milk to enhance the flavour.
When ready, soak one marie biscuit at a time for about 3-5 seconds in the warm milk to absorb. Careful not to get it too soggy. Create a single layer of milk-soaked biscuit on the dish.
After the marie biscuit layer is complete, spread a layer of the chocolate buttercream on top, followed by another single layer of soaked marie biscuit and then again spread a layer of chocolate buttercream. Continue up to 4-6 layers or until you reach the goal.
Finish with the buttercream on top. Add any toppings you wish. Cover it lightly. Then freeze it for about 2 hours to set. Simple!
LOOKING FOR MORE RECIPES?
Check out the collection of recipes to create and impress your family. Choose recipes from snacks & appetizers, curries & sides, sweets & desserts, to meals & more.
RECIPE NOTES
Chocolate buttercream
Not a chocolate fan? Go for the classic buttercream instead. When following the recipe, add 1/2 cup more icing sugar. Do not add the cocoa powder. Towards the end add 1/2 tbsp to 1 tbsp more of the milk to get the right consistency. You may also add any colour you wish to the buttercream.
Milk
The milk is warmed at first. Then it is used to soak the marie biscuits to create the layers. This helps the marie biscuit soften from the crunch texture.
I love the flavour of Nescafe with chocolate. You can change the flavours to anything you like. Try other coffee flavours, french vanilla, cotton candy essence, mint or strawberry.
Consistency
The buttercream consistency should be creamy, rich in sweetness, thick and dense in texture.
The cream can be kept in the refrigerator for up to a week. Just remember to use an airtight container when storing. When using the buttercream again, let it thaw first, then use a hand mixer or the kitchen aid mixer to blend at medium to high speed to restore the texture again.
Biscuit
The one thing we all Sri Lankans agree on is the use of the marie biscuits to make this pudding. If you could not find marie biscuits, I’d recommend looking for cookies/biscuits with a milky flavour to get the best result.
Layers
When layering, buttercream and milk-soaked marie biscuits are used alternatively to build a few layers. This method keeps the pudding soft and rich in flavours.
When layering, I like to alternate between the milk-soaked and without-soaked marie biscuits. This method makes the pudding a little crunchier in texture. This is a customized pudding Mr.IZ and I like to create. When cutting, it will not be as soft as you think.
STORING
Usually, there are no leftovers when families and friends visit. However, at times when there are left-overs. It’s best kept refrigerated. So when you are ready to enjoy a piece, the chocolate pudding is soft and just right. It can be refrigerated for up to a week on an airtight container.
I love the taste of buttercream when it is frozen. The best taste ever.
The chocolate biscuit pudding can be frozen for up to a month untouched. Storing longer than that may lead to texture and flavour changes. When serving it, leave it out to soften, then cut it in a slice to serve and leave the rest back in the freezer again. When using it in and out of the freeze it lasts just over a week up to 2 weeks.
SERVING STYLE
If you are like us, you’d love toppings on your desserts too. I like mine served with a big scoop of ice cream on top of a thick slice of the chocolate biscuit pudding. My kids like theirs dripped in the chocolate syrup (way too sweet if you ask me) and then Mr.IZ loves it with a cherry on top🍒.
Another topping suggestion is to add dried fruit and nuts or fresh berries. I’ve tried fresh-cut fruits and shaved dark chocolates. Yummy!
The classic way to serve is to cut a piece like you would any cake and dig in with a fork/spoon of your choice.
KID-FRIENDLY RECIPE
My kids love to help. They enjoy taking turns layering the biscuit and spreading the cream. It’s a real treat for them when they get their hands on the buttercream bowl.
Have your little ones help you create this dessert with you.
Chocolate Biscuit Pudding – It’s Eggless, No-bake/cook and a Kid-friendly Recipe
The chocolate biscuit pudding recipe is one of Sri Lankans' classic desserts to enjoy. This kid-friendly recipe is eggless, no-bake and super easy to create. Made in the form of a cake, frozen like ice cream, and tastes like a pudding.
Ingredients
Chocolate buttercream
- 1/2 cup Butter Unsalt, room-temperature
- 1 & 1/2 cup Icing sugar Sifted
- 1/3 cup Cocoa powder Sifted
- 1/2 tsp Vanilla
- Pinch Salt
- 1 tbsp Milk
Ingredients to soak the biscuit
- 1/2 cup 2% Milk Warmed but not too hot
- 1/4 tsp Nescafe Option
- 36 Marie biscuit
Toppings to choose (optional)
- Dried fruits & nuts chopped
- Dark chocolate shaved
- Roasted cashew chopped
- Roasted peanuts chopped
Instructions
The chocolate Buttercream
-
Use a bowl, to beat the butter, salt and icing sugar together. Beat on a medium speed for up to 5min or until it is fluffy and well beaten together.
-
Lower the mixing speed to add the cocoa powder gradually. Then increase the speed again to beat well or until it is soft and fluffy.
-
Next, add the vanilla and mix until well incorporated. The milk is added last, gradually, to balance the consistency of the buttercream.
Prepping The Milk
-
Use a bowl to add the warm milk and Nescafe together and mix until is it well incorporated.
How It's Made
-
Gather the marie buiscuits, the prepared milk, and the chocolate buttercream.
-
Prepare a freezer-safe container by lining with parchment paper. Then spread a thin layer of chocolate buttercream first.
-
Next, soak a few marie biscuit in the warm milk for about 3-5 seconds (If soaked for too long the marie biscuit will be way too soggy to work with). Place the soaked marie biscuit flat on a single layer over the buttercream spread.
-
Once the first layer is complete, spread a layer of the chocolate buttercream on top. Followed by another single layer of milk-soaked marie biscuit and then again spread a layer of chocolate buttercream over it.
-
Continue up to a few layers. Ending it with the layer of chocolate buttercream spread.
-
You may add any toppings you wish. For example, sprinkle mini chocolate chips, shaved dark chocolates, or sprinkle some chopped dried fruit and nuts.
-
Now, all there is to do is to freeze it for about 2 hours. When serving, leave it out for few minutes, cut in to slices and serve it cold.
For more flavours like this one, take a look at our recipe collection. From one-pot meal ideas to authentic island cooking. Create any flavours and show off your cooking skill to impress your family.
Choose recipes from snacks & appetizers, curries & sides, sweets & desserts, to meals & more.
Find out what else I’ve been up to by following me on
PINTEREST – FACEBOOK – INSTAGRAM
FOLLOW FOR MORE RECIPES!
Lovin’ the recipes? SUBSCRIBE NOW to join our mailing list. Receive recipes sent straight to your inbox for FREE!
SUBSCRIBE NOW
Receive recipes for FREE
2 Replies to “Chocolate Biscuit Pudding – It’s Eggless, No-bake/cook and a Kid-friendly Recipe”