Easy Chocolate Biscuit Recipe – Dark Chocolate & Custard Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Biscuit Recipe – Dark Chocolate & Custard Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both incredibly delicious and doesn’t require hours in the kitchen. Well, look no further! This Chocolate Biscuit Recipe is a family favourite – I first made it when my niece was visiting, and it disappeared within hours! It’s a no-bake treat that’s rich, creamy, and oh-so-satisfying. Let’s get baking (well, layering!).

Why You’ll Love This Recipe

This isn’t just any chocolate biscuit pudding. It’s a delightful combination of creamy chocolate custard and crunchy Marie biscuits, making every bite a little slice of heaven. It’s perfect for potlucks, parties, or just a cozy night in. Plus, it’s super easy to make, even if you’re not a seasoned baker. Seriously, anyone can nail this one!

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• 2 cup milk (approx. 475ml)
• 2 tbsp cocoa powder (approx. 10g)
• 2 tbsp custard powder (approx. 16g)
• 2 tbsp sugar (approx. 25g)
• 4 tbsp dark chocolate (approx. 60g), chopped
• 1 cup heavy cream (approx. 240ml)
• 2 tbsp icing sugar (approx. 20g)
• ?? tsp vanilla extract
• 1 pack Marie biscuits (approx. 300-400g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Dark Chocolate: Don’t skimp on the chocolate! I prefer using a good quality dark chocolate with around 70% cocoa content. It adds a lovely depth of flavour. You can use chocolate chips if you like, but chopped chocolate melts more smoothly.
• Marie Biscuits: These are a staple in Indian kitchens for a reason! They have the perfect light, crispy texture. You’ll find them easily in any grocery store here.
• Custard Powder: This is the secret to getting that wonderfully smooth and creamy custard texture. It’s different from cornstarch – it adds a unique flavour and richness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a bowl, whisk together the milk, cocoa powder, and custard powder until everything is smooth and there are no lumps.
2. Pour this mixture into a pan and cook over medium heat. Stir constantly – you don’t want any sticking! Keep stirring until the mixture thickens beautifully. It should coat the back of a spoon.
3. Now, add the sugar and chopped dark chocolate. Stir until everything is melted and fully combined. Take it off the heat and let it cool completely.
4. While the chocolate mixture is cooling, let’s make the whipped cream. In a separate bowl, beat the heavy cream, icing sugar, and vanilla extract until you get stiff peaks. This means when you lift the beaters, the cream holds its shape.
5. Gently fold the cooled chocolate custard mixture into the whipped cream. Be careful not to overmix – you want to keep the cream light and airy.
6. Time to assemble! In a dish (I like to use a rectangular one), start layering the Marie biscuits. Spread a generous layer of the chocolate custard cream over each layer of biscuits. Repeat until you’ve used up all the biscuits and cream.
7. Finally, crush some Marie biscuits and sprinkle them on top. Cover the dish and refrigerate for at least 4 hours, or even better, overnight. This allows everything to set properly.
8. Once it’s set, slice and serve chilled. Enjoy!

Expert Tips

• Don’t have heavy cream? You can use whipping cream, but it might not whip up as stiffly.
• For a richer flavour, add a tablespoon of butter to the chocolate custard mixture.
• Make sure the chocolate custard is completely cool before folding it into the whipped cream, or it will melt the cream.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan heavy cream alternatives. It works beautifully! My friend, Priya, swears by the cashew cream version.
• Gluten-Free Adaptation: Simply swap the Marie biscuits for your favourite gluten-free biscuits.
• Spice Level: Add a pinch of cinnamon or cardamom to the chocolate custard for a warm, aromatic twist. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: This makes a wonderful gift! Package slices in pretty boxes for Diwali or Christmas. A little ribbon and a handwritten note make it extra special.

Serving Suggestions

This Chocolate Biscuit Recipe is delicious on its own, but here are a few ideas to elevate your serving:

• A dusting of cocoa powder on top.
• A dollop of fresh cream.
• A few fresh berries.
• A sprinkle of chopped nuts.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of dark chocolate works best in this recipe? I recommend a dark chocolate with 70% cocoa content for a rich flavour, but you can adjust to your preference.
• Can I make this recipe ahead of time? Absolutely! In fact, it tastes even better the next day. It needs time to set properly.
• What is the purpose of custard powder in this recipe? Custard powder gives the custard a smooth, creamy texture and a unique flavour that you won’t get with just cornstarch.
• Can I use a different type of biscuit instead of Marie biscuits? You can, but Marie biscuits have a specific texture that works really well. Digestives or Rich Tea biscuits are good alternatives.
• How can I prevent the biscuits from becoming soggy? Make sure the custard isn’t too runny. Layering quickly also helps!

Enjoy making (and eating!) this delightful dessert. Let me know how it turns out in the comments below!