Chocolate biscuit pudding
Chocolate biscuit pudding (CBP) is a Sri Lankan classic, along with caramel pudding. Whenever a family get together takes place, you are guaranteed CBP for dessert. This is extremely true about my father’s side of the family, but I don’t share their love for buttercream CBP.
What usually happens is that I’ll serve myself a bowl of CBP and then struggle to finish it because it’s way too sweet.
Fortunately, CBP doesn’t need to be sickly sweet. You don’t even need buttercream to make it. Ganache, I find, is ideal for CBP because it makes the pudding rich and creamy while leaving out the sugar.
This is a recipe I wrote for a friend. It’s quite detailed but you can whip up a bowl of CBP in no time at all.
You’ll need dark chocolate, whipping cream, butter, vanilla, milk, and marie biscuits, as well as a saucepan to heat cream, heatproof bowl that can be covered to melt chocolate, whisk/hand mixer, bowl to make CPB in, deep plate to soak biscuits in.
Measure the cream in the saucepan itself. The small Anchor carton comes to around 250g. This is a good amount when you are making it for a small crowd (around five people). I usually use 500g when making CBP for family gatherings. If you are using Kotmale cream, it may smell a bit strong and look a bit chunky but it doesn’t make much of a difference once you add the chocolate.
In a separate container, measure the dark chocolate (I use Ritzbury). You’ll need equal amounts of cream and chocolate. If your chocolate has been in the fridge, leave it out for a while. Cut into small pieces so it melts quickly. Put the chocolate in a heatproof bowl that can be covered with a lid or plate.
On low to medium flame, heat the cream. Don’t let it boil and keep stirring. Once tiny bubbles form around the edges, take it off the heat, pour it over the dark chocolate and cover.
Let it sit covered for ½ hour or so.
Stir until chocolate and cream is incorporated. If you have chocolate chucks that don’t melt after stirring for a bit, melt over a double boiler. (Add a little water into a saucepan and bring to a simmer. Keep bowl of chocolate+cream on top and stir until melted. Be sure to not get any water in the chocolate. The water in the saucepan shouldn’t touch the bowl. I haven’t done this but I think you can microwave it for a bit if you are using a microwave-safe bowl).
Put the chocolate mixture in the fridge until it has thickened.
Take it out, add a teaspoon or so of butter, a splash of vanilla, kahlua/brandy, if you are using it, and whip using a hand mixer or whisk. The chocolate mixture will get light in colour and fluffy. Taste a bit and resist temptation to eat all of it. Add more vanilla or kahlua if necessary.
Use a spatula or spoon to scrape down sides and bottom of bowl.
Now spoon a bit of the chocolate into a bowl. Don’t make the layers too thick because the ganache is rich. Add two layers of Marie biscuits that have been soaked in milk. Repeat steps.
Refrigerate until set. It’s better a day later.
For 250g cream and 250g chocolate, I used two packets of yellow Tikiri Marie and had a bit of ganache leftover. I usually use the Munchee blue Tikiri Marie because it’s thicker.
I usually spoon the leftover mixture into a bowl, refrigerate it, and have it as chocolate mousse. This, mixed with white chocolate ganche, is heavenly and another easy dessert to make.
I added a few drops of peppermint essence into the leftover chocolate ganache and it was one of the best things I’ve ever tasted. Would recommend giving it a try!
