- Milk powder ¼ cup, for pudding
- Corn starch ¼ cup, for pudding
- White sugar 1/3 cup powdered, for pudding • 392 kcal
- Salt ¼ tsp, for pudding • 1 kcal
- Vanilla Extract 1 tbsp, for pudding
- Milk 2 cups, for pudding • 49 kcal
- Heavy Cream 100ml, for pudding
- Sugar coated biscuits 150g
- Unsweetened cocoa powder 1/3 cup, for chocolate sauce
- Powdered white sugar ½ cup, for chocolate sauce
- Milk ¼ cup, for chocolate sauce • 49 kcal
- Salted butter 1 tbsp, for chocolate sauce
- Vanilla Extract 1½ tsps, for chocolate sauce
This dessert preparation is quite an interesting take on the baked chocolate éclairs that we have enjoyed ever since our childhood. It is a pretty simple and easy to prepare dish that can be made a couple of days in advance before any large gathering.
In a sauce pan, add the milk powder, corn starch, powdered white sugar, salt and mix everything well. Add 1 cup of the milk in to the sauce pan and mix everything well until no lumps are present. Pour the remaining 1 cup of milk in to the sauce pan and mix everything well again until the mixture is smooth and free from any lumps. Now, cook the mixture on medium flame until it starts to boil and then simmer it for another 3 to 4 minutes until the mixture thickens to a sauce like consistency while whisking the pudding mixture continuously. Remove pan from heat and cool the pudding mixture to room temperature while stirring it intermittently.
Meanwhile, whip the heavy cream until it is fluffy and reaches soft peak stage. When the pudding mixture cools add the vanilla extract and whipped cream to it and whisk everything until well combined. Place a layer of the sugar coated biscuits in a small dish. Spread half of the vanilla pudding over the layer of biscuits Spread another layer of biscuits over the pudding and top it again with the remaining pudding mixture. Place a final layer of biscuits on top and place the dish in to the refrigerator. Meanwhile, prepare the chocolate sauce by boiling cocoa powder, powdered sugar, milk together in a pan on simmer until it starts to boil. Add the butter and vanilla extract to the chocolate sauce and whisk everything well until the mixture is smooth and without any lumps. Pour the chocolate sauce over the final layer of biscuit and again refrigerate the dessert for another 45 minutes. Serve and enjoy!
Make sure you move your hands in only one direction while you whisk or beat the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. You may replace the sugar coated biscuits with Graham crackers as well. Instead of preparing fresh pudding, you may prepare the packaged vanilla pudding mix and use it in the recipe.
Nutritional information (per serving): 194 Calories, 7.8g Total fat (4.6g Saturated fat, 0.2g Polyunsaturated fat, 1.5g Monounsaturated fat), 18.2mg Cholesterol, 150.8mg Sodium, 192mg Potassium, 27.8g Total carbohydrates (1.2g Dietary fiber, 17.4g Sugars), 4.5g Protein