I find it cheaper, more satisfying and better to know what’s in my food by making my own desserts/meals. This recipe was a little trial and error for when we had family over and was a big success. It’s rich and I suggest can serve 12 portions but it’s such an easy chocolate pudding recipe that can be done the day before and incredibly tasty with a crunchy biscuit base and melt in the mouth chocolate filling.
300g Bourbon biscuits
200g Dark chocolate
200g Milk chocolate
300ml Double cream
Melt the butter on a low to medium heat in a pan. Blend the bourbon biscuits and stir into the melted butter once removed from the heat. Press into your tart tin (loose bottomed is best for serving) and press in the base and up the sides firmly. Use a 8-9inch loose bottomed tin.
Bake in a preheated oven (gas mark 6 / 200ºC / fan 190ºC / 400ºF) for 7-8 minutes for a crispy biscuit base. If you prefer your biscuit base to be soft then skip this step. Allow enough time for your biscuit base to cool before starting the next step.
Break the chocolate into small peices into a glass bowl. Place this over a pan of boiling water and stir until all the chocolate is melted and set the bowl aside taking care as the bowl will be hot.
Cut the butter into thin slices and add this to the cream in a pan and melt over a medium heat whilst stirring. When the butter is melted and the cream starts a low bubble remove from heat and pour into the bowl of melted chocolate and leave it to stand for 90 seconds.
Having waited use a spatula to combine the chocolate and cream until thoroughly mixed.
If you have chosen to melt the chocolate in the microwave you may find that the dish is not hot enough to keep the chocolate melted and it may need a short extra go in the microwave.
Pour the filling into your biscuit base and refridgerate for at least 4 hours.
I served mine with cream but raspberries and strawberries would make this devine too.
I had a look online for inspiration and then made it up as I went along knowing some basics that should work and it worked out a treat.
It’s certainly full of calories and not something that I would make every day but as a treat once in a while it was lovely.
The biscuit base had a lovely crisp to it and the chocolate filling melted in your mouth. I think in hindsight I should have taken it out of the fridge before serving to reach room temperature as it was a little hard to cut, not break your tooth hard but I imagine it would have been an easier task at room temperature.
This is a lovely easy chocolate recipe pudding that can be no bake, your choice but I do advise making it in advance to allow to set nicely.