INGREDIENTS


Cooking chocolate or any good quality milk chocolate, chopped 200 grams
Coffee 1 teaspoon
Cream 2 cups (400 ml) + cup (100 ml) for topping
Vanilla pudding or plain egg pudding 1 sachet
Milk 2 cups
Tea biscuits 2 half rolls (For e.g. Marie, Gluco etc)
Crushed nuts or chocolate for garnish

DIRECTIONS


1. In a heatproof bowl, microwave cream, chocolate and coffee together for 1-2 mins. Mix well. Alternately, you can use a double boiler to melt cream, chocolate and coffee.
2. Take 2 cups milk and bring it to boil, add pudding sachet and mix well. Set aside.
3. In a dish, place a layer of biscuits. Top it with half of the warm pudding, then top with 1/3rd of the chocolate mixture. Pour in a zig zag pattern to create design.
4. Layer with biscuits, pudding and the remaining chocolate mixture. Completely cover the top with chocolate mixture.
5. Whip 1/2 cup for 3-4 minutes till soft peaks are formed.
6. Top the chocolate mixture with whipped cream, and garnish with nuts and grated chocolate.
7. Refrigerate for at least 4 hours.
8. Serve chilled.