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Ingredients

• 240 g Plain Biscuits (crushed into fine crumbs)
• 100 g Granulated Sugar (first batch (chocolate pudding))
• 2 tbsp Unsweetened Cocoa Powder (first batch)
• 3 tbsp All‑Purpose Flour (first batch)
• 3 tbsp Cornstarch (first batch)
• 3 glasses Whole Milk (approx. 750 ml total, first batch)
• 1 tbsp Unsalted Butter (first batch, cut into small pieces)
• 1 tsp Vanilla Extract (a little, first batch)
• 100 g Granulated Sugar (second batch (vanilla pudding))
• 3 tbsp Cornstarch (second batch)
• 3 tbsp All‑Purpose Flour (second batch)
• 3 glasses Whole Milk (approx. 750 ml total, second batch)
• 1 tbsp Unsalted Butter (second batch)
• 1 tsp Vanilla Extract (a little, second batch)
• 1.5 tbsp Unsweetened Cocoa Powder (glaze)
• 1.5 tbsp Cornstarch (glaze)
• 1.5 tbsp Granulated Sugar (glaze)
• 1 glass Water (approx. 240 ml, glaze)
• 1 tbsp Unsalted Butter (glaze)
• 75 g Dark Chocolate (70 % cocoa, chopped)
• 30 g Chocolate‑Covered Peanuts (for decoration, optional)
• 20 g Candy Drops (for decoration, optional)

Instructions

1. Prepare Biscuit Crust

   Place the plain biscuits in a zip‑lock bag and crush them with a rolling pin until fine crumbs form. Press the crumbs evenly into the bottom of the 25 cm baking dish, creating a compact layer.

   Time: PT5M

2. Make Chocolate Pudding

   In a medium saucepan combine 100 g sugar, 2 tbsp cocoa powder, 3 tbsp flour, 3 tbsp cornstarch, and 3 glasses milk. Whisk until smooth, then add 1 tbsp butter and a little vanilla extract. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 8‑10 minutes).

   Time: PT10M

3. Layer Chocolate Pudding

   Pour the hot chocolate pudding over the biscuit crust, spreading it evenly with a spatula. Allow it to sit for a couple of minutes to set slightly.

   Time: PT3M

4. Make Vanilla Pudding

   In the same saucepan (no need to clean) combine 100 g sugar, 3 tbsp flour, 3 tbsp cornstarch, and 3 glasses milk. Whisk until smooth, add 1 tbsp butter and a little vanilla extract. Cook over medium heat, stirring constantly, until it reaches a boil and thickens (about 8‑10 minutes).

   Time: PT10M

5. Layer Vanilla Pudding

   Gently pour the vanilla pudding over the set chocolate layer, smoothing the top. Let the assembled pudding sit at room temperature until it cools (about 15 minutes).

   Time: PT15M

6. Refrigerate First Set

   Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the pudding is firm.

   Time: PT2H

7. Prepare Chocolate Glaze

   In a clean saucepan combine 1.5 tbsp cocoa powder, 1.5 tbsp cornstarch, 1.5 tbsp sugar, and 1 glass water. Whisk until smooth, then add 1 tbsp butter. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5‑7 minutes). Remove from heat and stir in the chopped dark chocolate until fully melted and smooth.

   Time: PT10M

8. Add Glaze and Chill

   Pour the chocolate glaze over the chilled pudding, spreading it evenly. Return the dish to the refrigerator and chill for another 1 hour to set the glaze.

   Time: PT5M

9. Decorate and Serve

   After the glaze has set, sprinkle chocolate‑covered peanuts and candy drops over the top for decoration. Slice with a warm knife and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Plain Biscuits: Digestive biscuits, Graham crackers
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa powder
• Instead of All‑Purpose Flour: Cake flour
• Instead of Cornstarch: Potato starch
• Instead of Whole Milk: 2% milk, plant‑based milk (will alter flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Vanilla paste, Maple extract
• Instead of Granulated Sugar: Caster sugar
• Instead of Cornstarch: Potato starch
• Instead of All‑Purpose Flour: Cake flour
• Instead of Whole Milk: 2% milk, plant‑based milk
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Vanilla paste
• Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa
• Instead of Cornstarch: Potato starch
• Instead of Granulated Sugar: Caster sugar
• Instead of Water: Milk (will make richer glaze)
• Instead of Unsalted Butter: Margarine
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Chocolate‑Covered Peanuts: Roasted peanuts
• Instead of Candy Drops: Sprinkles

Equipment Needed

• 25 cm Baking Dish
• Medium Saucepan
• Whisk
• Mixing Bowls
• Measuring Spoons
• Spatula
• Refrigerator

Critical Steps — Do Not Skip

• Pressing the biscuit crumbs firmly to form a stable base.
• Cooking each pudding without allowing it to scorch; constant stirring is essential.
• Ensuring the chocolate glaze is smooth and fully incorporates the dark chocolate before pouring.

Chef Tips from the Video

• Sift the cocoa powder, flour, and cornstarch together to avoid lumps.
• Use high‑quality dark chocolate (70 % cocoa) for a richer glaze.
• Chill the dish on a lower shelf to speed up setting of the glaze.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Both puddings can be prepared a day ahead and kept refrigerated; add the glaze just before serving.
• The biscuit crust can be made up to 24 hours in advance and stored in an airtight container.

Frequently Asked Questions