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
heavy whipping cream
1 1/2 cups
Semi sweet cooking chocolate
60% Dark cooking Chocolate
Good vanilla extract
Rose water ( optional)
Rest of the ingredients for the pudding
Goya Marie (48-50 Biscuits)
Milk 2% or Skim (to soak the biscuit)
Roasted and chopped unsalted cashews ( 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.