Chocolate Biscuit Pudding

Chocolate Biscuit Pudding is hands down one of the best loved puddings of Sri Lanka. My recipe takes it up a notch, with silky smooth chocolate mousse layered between milk-dipped Marie biscuits and a sprinkle of cashews. It’s not just a crowd pleaser, it’s also perfect for making ahead.

You’d be hard pressed to find a Sri Lankan who hasn’t tasted Chocolate Biscuit Pudding. Despite the name, there are no chocolate biscuits involved. The classic version has layers of milk-dipped Marie biscuits sandwiched with chocolate buttercream icing.

While I loved this dessert growing up, I couldn’t quite get on board with the chocolate buttercream, specially when it was chilled. So I set out to create something a little more luscious and creamy. My version uses a silky chocolate mousse instead, layered with Marie biscuits and a sprinkle of nuts.

It’s elegant, ideal for making ahead, and perfect for parties or potlucks. Trust me, your guests will be pleasantly surprised by this twist on the classic. You just might become the go-to dessert person!

While you’re here check out my other Sri lankan dessert classics like Watalappan or Milk Toffee(Kiri Toffee).

Ingredient Notes

Eggs: Use pasteurized eggs since the egg whites are not cooked and beaten raw.

Sugar: I’m using superfine or castor sugar which dissolves easily. Use regular sugar instead.

How to Make Chocolate Biscuit Pudding

This pudding is surprisingly simple to make, though there are a few steps involved in creating the chocolate mousse. Here’s how it all comes together.

Separate the eggs: Start by separating the egg whites and yolks. Place the egg whites in a clean, dry bowl and beat until stiff peaks form. Gradually add half of the superfine sugar and whisk until glossy.

Melt the chocolate: Double boil the chocolate until melted and smooth. Slowly whisk in the egg yolks, continuing to whisk until the mixture thickens slightly, almost like a custard. Set aside to cool.

Cream the butter and sugar: In a separate bowl, cream the butter with the remaining sugar until pale. Add in the vanilla extract, heavy cream, and cooled chocolate mixture. Beat until everything is well combined and the mixture has thickened and increased in volume.

Fold in egg whites: Gently fold the beaten egg whites into the chocolate mixture. This step gives the mousse that dreamy, cloud like texture.

Assemble the layers: Dip Marie biscuits in milk and layer them in a rectangular dish. Spread half the mousse on top and sprinkle with chopped cashews. Add another biscuit layer and top with the remaining mousse.

Refrigerate: Chill for a few hours or overnight to set. Finish with chocolate ganache or a simple dusting of cocoa powder and more cashews.

Recipe

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