Double Chocolate Pudding with Oreo Base

 

An extremely rich and creamy chocolate pudding with a crispy Oreo base. A must-to-make for all the chocolate lovers.

Note: Double Chocolate Pudding recipe adapted from “Bake with Shivesh”

Serves: Makes 6” chocolate pudding

Ingredients:

For the crust:

2 Packets Oreo biscuits – 240 gms or around 20-24 biscuits

2 tbsp sugar

5-6 tbsp melted butter

 

For the Pudding:

2 cups milk

½ cup cream

125 g dark chocolate

1 teaspoon instant coffee powder

3 tablespoon cornflour

6 tablespoon sugar

2 tablespoon cocoa powder

2 tablespoon Butter

1 teaspoon vanilla

Method:

For the base crust:

Grind together the biscuits and the sugar to a fine powder. Now add the melted bitter and mix to make a tight dough and put it in 6” inch cake tin. Refrigerate for about 4-5 hours.

For the Pudding:

Heat everything except cornflour and butter. Make sure the chocolate and sugar has melted completely. Take out about 4-5 tbs of this milk and add the cornflour to make a slurry. Heat the mixture on low flame and add this slurry while gently mixing. The mixture should start thickening soon. If it doesn’t, adjust the flame to medium and as soon as it starts thickening, lower the flame and continue mixing till it thickens to pudding texture.

Let it cool. Pour this over the refrigerated Oreo base. Garnish with chopped almonds.

Again refrigerate for about 6-8 hours.

Serve chilled.