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Author Notes: Very popular dessert in Sri- Lanka. The original recipe calls for a tub of butter and confectioners sugar which i think makes this pudding too sweet and dense. With half the ingredients and substitutes my version of this chocolaty treat is bound to win your taste buds. - upanetha
For the Cream
- 2 cups heavy whipping cream
- 1 1/2 cups Semi sweet cooking chocolate
- 1/2 cup 60% Dark cooking Chocolate
- 2 tablespoons Butter
- 2 teaspoons Good vanilla extract
- 2-3 teaspoons Rum (optional)
- 1 tablespoon Brewed Coffee
- 1 teaspoon Rose water ( optional)
- 3 Egg yolks
Rest of the ingredients for the pudding
- 2 packets Goya Marie (48-50 Biscuits)
- 2 cups Milk 2% or Skim (to soak the biscuit)
- 1/4 cup Roasted and chopped unsalted cashews ( garnish)
- 1/4 cup shaved dark chocolate curls ( garnish)
- In a double boiler melt the Semi Sweet and the 60% dark chocolate.
- When the chocolate is fully dissolved remove the bowl from the heat add the brewed coffee and in goes the 2 tablesoon of butter. while stirring continuously add the egg yolks in. if the mixture becomes too clumpy add a little warm water or warm milk to thin it out. mix it well in to smooth dense cream . set aside to cool.
- in a separate bowl combine the heavy whipping cream, vanilla, rum and rose water. whip it until soft peaks are formed.
- fold the cooled chocolate in to the whipped cream. when mixed well you should get a lovely deep brown mousse. Cover and put it in the fridge for about 30 min
- warm 2 cups of milk soak a few biscuits at a time in the milk and layer them in a glass flat bottom dish.( i do 2 layers of biscuits you cloud do 1 ). spoon some of the chocolate mousse spread it evenly in to a thin layer over the soaked biscuits. continue with a soaked biscuit layer on top and repeat until you fill up the glass tray.
- the very top layer should be the chocolate mousse. Sprinkle the cashes and the shaved chocolate curls on top refrigerate over night. and ENJOY with a cup of tea or as a dessert.
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