Ingredients
For the cookie base
- 35 g vanilla / graham cookies or other flavour you like such as coconut, chocolate, caramel, etc.
- 12 g melted unsalted butter
- 1/8 tsp salt
For the chocolate pudding
- 30 g unsweetened cocoa powder (hopefully 100% cacao)
- 100 g sugar
- 460 ml milk can be whole, skimmed, lactose-free or vegetable
- 15 g cornflour
- 1/4 tsp salt
- 1 tsp vanilla essence
- 50 g dark chocolate (I used 60% cacao) + more to garnish
For the whipped cream
- 150 g cold whipping cream
- 1 tbsp icing sugar
Instructions
For the cookie base
- Crush the cookies until fine and mix with the butter and salt.
- Lay inside the mould and press to forn the bottom layer.
For the pudding
- Melt the chocolate in the microwave in 30 second intervals, mixing in between. Reserve.
- Put everything except the chocolate in a pot and mix using a whisk until it starts to boil and thickens.
- Remove from the heat, add the melted chocolate and mix.
- Pour onto the container on top of the cookie layer.
- Let cool down to romo temperature and take to the fridge for at least a couple of hours for it to thicken up further.
For the whipped cream (hopefully prepare right before serving)
- If you're using an electric mixer put the cream and icing sugar in the bowl and mix until fluffy.
- If you're doing it by hand like me prepare an ice bath first (a bowl with water and ice with another bowl on top where you're going to whip the cream). Use a whisk to beat it until fluffy.
Garnish
- Put a tablespoon on whipped cream on top of the puddings.
- To have those nice chocolate swirls you need to put the chocolate bar in the microwave for 10-15 seconds for it to become slightly soft. Then you grate it for that nice finish.
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