Double Chocolate Biscuit Pudding

This is one of my family’s favorite desserts and they can never get tired of eating this even everyday.Today I have made a slight variation by using two flavours for the Biscuit Pudding but you could definitely opt for either one by layering the entire pudding using one kind of flavour only.Each time I make a slightly different variation by adding nuts or chocolate chips etc….Can you ever get bored with toppings over a decadent rich chocolate dessert like this !!!

Let’s Get Started

You Will Need

  • Marie Biscuits 500g
  • 500ml Fresh Milk mixed
  • 2 tsp instant coffee powder
  • Layer One : Dark Choc Pudding
  • Layer Two : White Chocolate Pudding
  • Extra Chocolate Chips
  • Crushed Nougat

Dark Chocolate Pudding


  • 500g Dark Chocolate
  • 3 Eggs separated
  • 1 Cup Heavy Cream
  • Vanilla

Separate Eggs carefully.

Step One : First beat the egg whites and set aside.Make sure the bowl and every attachment used is nice and dry otherwise you will not achieve best results on your stiffly beaten egg whites.

Beat egg yolks in a seperate bowl using a whisk.

Step Two : Melt Dark Chocolate with heavy cream and whisk using a fork.You could melt in the microwave or use a double boiler,either will work.If you’re using a saucepan over stove top then place over very low flame to avoid burning the mixture.

Step Three : While the chocolate mixture is still slightly warm add in the beaten yolks and continue to beat this to avoid the yolks from scrambling inbetween.Add vanilla

Step Four : Finally fold in the stiffly beaten egg whites and combine well.

During Summer which almost all the time in Srilanka, leave this Rich Chocolate mixture in the chiller for at least an hour before using to layer the dessert.
This can be served as a regular Chocolate Mousse if you’re not in a mood for layering with biscuits.

White Chocolate Pudding


  • 500ml Fresh Milk
  • 2 tbsp Cornflour
  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Sugar/Condensed Milk
  • 3 Egg Yolks
  • 1 tsp Vanilla

Step One : Melt Sugar and White Chocolate with Warm milk and Heavy Cream in a heavy bottom saucepan over medium flame.Add vanilla

Step Two : Make a cornflour slurry using 1/4 Cup water

Step Three : Let the milk come to a boil

Step Four : Add in cornflour slurry and keep whisking continuously to prevent forming of lumps in your mixture.
Switch off flame or keep on very low flame to avoid burning or thick splatter.

Step Five : Remove about one cup of the warm custard and add into the beaten yolks and whisk well.

Step Six : Now add this yolk mixture back into the white custard

Keep on very low flame for 5 minutes while stirring continuously until the mixture gets nice and thickened up.

The reason for not adding yolks directly into hot pan is to avoid the yolks from scrambling in the custard.
By adding warm custard into the beaten yolks you’re actually warming them up which means they’re no longer raw and fit for consumption.However this is not advisable if you’re sensitive to raw eggs or prone to allergies so please skip this step if this doesn’t work for you

Time To Assemble

Mix Milk and instant coffee together

I used a medium oval Pyrex Dish but you could use your choice of serving dish

Layer One : Soaked Biscuits

Layer Two : Dark Chocolate Pudding

Layer Three : Soaked Biscuits

Layer Four : White Chocolate Pudding

Layer Five : More Dark Chocolate Pudding

Repeat till the top of the serving dish is full and let this set in the chiller for at least 2-4 hours before serving or overnight.
Today I was rushing for time so it has not really set well.Not happy with the images today as well…

Topping : Crushed Nougat or Mixed Chocolate Chips(Optional)
I have also used Pistachio Butter to add a bit of contrast to the dish.

Would love to see your remakes on this deliciousness.Be sure to tag me on social media or send me a screenshot if your account is private so I can re share it on my stories

Much Love ❤️ Nuzrath