Chocolate Biscuit Pudding is one of Sri Lanka’s most beloved desserts. This updated version replaces the traditional buttercream with a silky chocolate mousse layered between milk-dipped Marie biscuits and finished with a scattering of chopped cashews. It’s rich, airy and ideal for making ahead—perfect for parties, potlucks or a special family treat.
Despite the name, Chocolate Biscuit Pudding doesn’t use chocolate biscuits. The classic Sri Lankan version is built from layers of milk-dipped Marie biscuits filled with chocolate buttercream. I grew up loving the dessert but preferred a creamier texture than chilled buttercream could offer, so I reimagined it with a chocolate mousse that stays light and velvety even when chilled.
The mousse gives every bite a luxurious mouthfeel that pairs perfectly with the soft, milk-soaked biscuits and the crunch of cashews. It’s an elegant dessert that’s easy to prepare and gets better after resting in the fridge, making it a reliable make-ahead option for gatherings. Your guests will be pleasantly surprised by this modern twist on a nostalgic classic.
Ingredient Notes
Ingredient Notes
Eggs: Use pasteurized eggs if possible. The recipe uses both yolks and whites; the yolks are briefly warmed with the chocolate while the whites are whipped and folded in.
Sugar: Superfine (caster) sugar dissolves quickly for a smooth texture. Granulated sugar may be used as an alternative.
How to Make Chocolate Biscuit Pudding
The pudding is straightforward to assemble, though the mousse requires a few careful steps to get the right consistency. Here is the process in clear stages.
Separate the eggs: Separate the whites from the yolks. Whip the egg whites in a clean, dry bowl until stiff peaks form, then gradually add half of the superfine sugar and continue whisking until glossy and stable.
- Note: The egg yolks are warmed briefly when mixed with the hot chocolate, but the whipped egg whites are not cooked, so pasteurized eggs are recommended.
Melt the chocolate: Using a double boiler, melt the cooking chocolate until smooth. Remove from heat and whisk in the egg yolks a little at a time until the mixture slightly thickens, similar to a loose custard. Allow to cool before combining with other components.
Cream the butter and sugar: In a separate bowl, cream the softened butter with the remaining sugar until pale and fluffy. Stir in vanilla extract, the whipping cream, and the cooled chocolate mixture. Beat until the mixture is well combined and has thickened slightly.
Fold in egg whites: Gently fold the whipped egg whites into the chocolate mixture in two batches. Folding carefully preserves the airy texture that gives the mousse its light, cloud-like structure.
Assemble the layers: Dip each Marie biscuit briefly in milk (don’t soak) and arrange a single layer in a rectangular or square serving dish. Spread half of the chocolate mousse over the biscuits and sprinkle with chopped cashews. Add another biscuit layer and finish with the remaining mousse spread evenly on top.
Chill: Refrigerate for several hours or overnight to let the mousse set and the flavors meld. Before serving, finish with a drizzle of chocolate ganache, a dusting of cocoa powder or extra chopped cashews if desired.
Recipe Tips
- For deeper chocolate notes, dissolve 1 tablespoon instant coffee powder in 1 teaspoon warm water and mix it into the chocolate before folding it into the mousse.
- If you prefer to avoid using whipped egg whites, fold in an additional 1/4 cup of whipped cream instead to keep the filling light and airy.
Recipe
Chocolate Biscuit Pudding
Ingredients
- 100 g cooking chocolate (50% cocoa), chopped
- 250 ml whipping cream
- 100 g unsalted butter, room temperature
- ½ cup caster (superfine) sugar
- 2 eggs, separated
- 1½ tbsp cocoa powder
- 1 tsp instant coffee (optional)
- 1 cup milk, for dipping the biscuits
- 1 pack Marie biscuits
- ¼ cup cashews, chopped
Instructions
- Melt the chocolate: Heat a pan of water until it simmers. Place a heatproof bowl over the pan and melt the chopped chocolate, stirring until smooth. Remove from heat and quickly whisk in the egg yolks. Set aside to cool slightly.
- Whip the cream: Whip the cream until it thickens slightly, then fold in the cooled chocolate-yolk mixture.
- Prepare the base: Cream the butter with half the sugar until light and fluffy. Add the chocolate-cream mixture and cocoa powder. If using coffee, dissolve it in a teaspoon of warm water and stir it in now. Mix until homogeneous.
- Whip egg whites: Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Gently fold the egg whites into the chocolate mixture in two additions, keeping the mixture light.
- Assemble the pudding: Quickly dip each Marie biscuit in milk (don’t soak) and lay a layer in your serving dish. Spread half the chocolate mixture over the biscuits and sprinkle some chopped cashews. Repeat with another layer of dipped biscuits and the remaining chocolate mixture.
- Chill: Refrigerate for at least a few hours or overnight to set. Serve chilled, garnished with extra cashews, a dusting of cocoa powder or a drizzle of ganache if desired.
Notes
- For more depth, dissolve 1 tablespoon instant coffee in 1 teaspoon warm water and add it to the chocolate mixture.
- To skip the egg whites, fold in an extra 1/4 cup of whipped cream instead to maintain a light texture.