A quick, lusciously tender dessert for anyone who loves deep chocolate flavor without the fuss. This pudding comes together from a few pantry staples: biscuits, milk, chocolate, and a knob of butter. No oven required — just a blender and the refrigerator.
Ingredients
- Petit beurre or tea biscuits — 2 packs (about 10.5–14 oz / 300–400 g)
- Milk — 2 cups (about 13.5–17 fl oz / 400–500 ml)
- Chocolate — 1 bar, preferably broken into pieces
- Butter — 1 tbsp
- Nuts for sprinkling — to taste
Step-by-Step Recipe
- Pour the milk into a small saucepan, add the butter, and warm over medium heat until hot and the butter has completely melted. Do not let it boil.
- Place the biscuits and chocolate pieces in a large bowl.
- Pour the hot milk and butter mixture over the biscuits and chocolate.
- Blend with an immersion blender until completely smooth and creamy.
- Divide the pudding among glasses or dessert cups, sprinkle with nuts, and refrigerate until fully chilled and lightly thickened.
Serving and Storage
Serve the pudding well chilled, topped with chopped nuts, grated chocolate, or fresh berries. Store any leftovers covered in the refrigerator for up to 2 days.
Nutritional Value (per serving, approximate)
| Calories | ~673 kcal |
| Protein | ~12 g |
| Fat | ~35 g |
| Carbohydrates | ~78 g |
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Tips and Variations
- Chocolate: use dark chocolate for a deeper, more intense flavor, or milk chocolate for a softer sweetness. You can also combine the two.
- Texture: for a thicker pudding, add more biscuits; for a softer, looser texture, increase the milk slightly.
- Without a blender: let the biscuits sit in the hot milk for 3–5 minutes, then mash thoroughly until smooth.
- Flavorings: try a pinch of vanilla, cinnamon, or a little nut paste. For an adult version, a drop of rum extract works well.
- Toppings: nuts, shredded coconut, berries, caramel sauce, or berry sauce.
- Dairy-free: use plant-based milk and dairy-free chocolate.
FAQ
What kind of biscuits work best for pudding?
Traditionally, crisp sugar biscuits such as petit beurre or tea biscuits are used. Butter biscuits also work well. Very hard biscuits or rich, buttery shortbread are less suitable.
Can I make it without an immersion blender?
Yes. Pour the hot milk and butter over the biscuits, let them soften for 3–5 minutes, then mash with a potato masher or fork until as smooth as possible, and mix well.
How long should the pudding chill?
Usually 1–2 hours in the refrigerator is enough for the mixture to thicken and develop a pleasant creamy texture. Exact timing depends on the dish and your fridge temperature.