If you like all things chocolate and cream then you have to try this dessert. It does take a little bit of time to prepare, but most of that is waiting for the layers to set.
I particularly love how the flavours compliment each other. The end result tastes pretty similar to a Cadbury’s Crème Egg because of the white and milk chocolate in the pudding layers.
I adapted this recipe from one that I found in the April 2016 issue of Super Food Ideas magazine. There are lots of further adaptations that are possible, such as adding meringue pieces, or making the bottom layer from left-over chocolate cake rather than cookies.
The inclusion of the chocolate liqueur to the base is entirely optional – leave it out if you have kids, or use a little chocolate sauce instead.
Ingredients – makes 4 large servings:
- 8 chocolate cookies
- 4 teaspoons chocolate-flavoured liqueur, optional
- 125g/4 oz cream cheese, softened
- 1/2 cup icing (powdered) sugar
- 1 and 1/2 cups thickened (double/heavy) cream
- 100g/3.5 oz milk chocolate, broken into chunks
- 1 packet (100g/3.5 oz) vanilla instant pudding
- 1 and 1/2 cups milk
- 100g/3.5 oz white chocolate, broken into chunks
- a little extra chocolate, to decorate
- Crumble the cookies into small pieces and divide the crumbs between the bases of your serving dishes. Drizzle over the chocolate liqueur, if using.
- Beat the cream cheese until smooth, then add the icing sugar and 1/2 cup of the cream and beat again until thickened. Divide the mixture between your serving dishes and spread into an even layer. Refrigerate for 2 hours.
- Meanwhile, put the milk chocolate into a small saucepan with 3/4 cup of milk. Place over a low heat on the stovetop and stir until the chocolate has melted. Remove from the heat and set aside.
- Once the chocolate mixture has cooled completely, add a third of the packet of instant pudding and then whisk until combined. Divide the pudding mixture between your serving dishes and refrigerate for 3-4 hours until set.
- Put the white chocolate into a small saucepan with the remaining 3/4 cup of milk. Place over a low heat on the stovetop and stir until the chocolate has melted. Remove from the heat and set aside.
- Once the white chocolate mixture has cooled completely, add a third of the packet of instant pudding and then whisk until combined. Divide the pudding mixture between your serving dishes and refrigerate for 3-4 hours until set. (You do not need the remaining pudding mix for this recipe.)
- Whisk the remaining 1 cup of cream until soft peaks form. Either pipe or dollop the cream on top of the puddings to form the final layer.
- Decorate the tops of the pudding with chocolate curls, if you like.
- Serve and enjoy!