Chocolate and Biscuit Pudding is a popular Continental dessert
Coarsely crush 28 Marie biscuits. Don't powder in mixie as we do not want it to powder finely. I used my pestle to crush them. Set aside.
Add butter and sugar to a bowl and beat till creamy using a hand beater/whisk.
Start with low and increase the speed as you go. It just takes around 2 minutes.
Add heavy cream, condensed milk and vanilla essence.
Beat for another one minute.
Add cashew nuts, pistachio and crushed biscuits.
Mix thoroughly with a spatula and set aside.
Take a bowl/dish to set the pudding.
Layer it with a butter paper.
Transfer the biscuit mix (first layer) to the bowl and level it with a spatula.
Cover and keep it in the freezer for 30 minutes for setting.
Prepare strong black coffee by mixing hot water, coffee powder and sugar.
Set aside to cool down.
Warm the cream in a bowl. Do not boil.
Add chocolate chips to this and mix well. Keep it aside.
If the mixture is too runny, add more chocolate chips.
Remove the pudding from the freezer after 30 minutes.
If the surface has become hard, the first layer is ready.
Dip each of the 9 biscuits a couple of times in the prepared coffee and lay it on top of the first layer.
Gently press them towards the first layer with your fingers.
The second layer is ready.
Pour the chocolate mix on top of it and garnish with nuts.
Keep it in the freezer for setting.
Once it is set, transfer it to the fridge.
Take the pudding out of the bowl along with the butter paper.
Cut into pieces and serve.