- Prepare the Pudding:
- In a medium saucepan, combine the cocoa powder, cornstarch, and sugar.
- Gradually whisk in the milk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Once thickened, remove from heat and stir in the vanilla extract and dark chocolate (if using) until fully melted and combined.
- Allow the pudding to cool slightly.
- Layer the Biscuits and Pudding:
- In a serving dish, spread a thin layer of chocolate pudding on the bottom.
- Place a layer of biscuits over the pudding.
- Repeat the layers, ending with a layer of chocolate pudding on top.
- Chill:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Before serving, garnish with whipped cream and chocolate shavings if desired.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Serving dish (8×8 inch works well)
- Plastic wrap
- Spatula
Tips and Variations
- Flavor Variations: Add a teaspoon of instant coffee granules to the pudding mixture for a mocha twist. Alternatively, a few drops of peppermint extract can give the pudding a refreshing flavor.
- Topping Ideas: Crushed nuts, fresh berries, or a drizzle of caramel sauce can elevate the dessert.
- Biscuit Alternatives: Use graham crackers, ladyfingers, or even chocolate chip cookies for a different texture and taste.
- Extra Richness: Stir in a tablespoon of butter into the pudding while it’s still hot for an even creamier texture.
How to Store Leftovers
Store any leftover Biscuit and Chocolate Pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. This dessert also holds up well in the freezer for up to a month; just make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator overnight before serving.
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