Embark on a culinary adventure with this Decadent Biscoff Mocha Pudding, a no-bake dessert that blends the rich flavors of coffee, chocolate, and biscoff in perfect harmony. This dessert layers smooth chocolate coffee pudding with crispy biscoff biscuits, creating a delightful contrast of textures that’s both indulgent and comforting. With its easy preparation and no need for eggs or dairy, this pudding is not only delicious but also accessible to those with dietary restrictions.
Why You’ll Love This:
- Intriguing Flavor Combination: The mix of biscoff, coffee, and chocolate offers a complex taste profile that’s both unique and familiar.
- No-Bake Ease: Perfect for warm days or when you want a fabulous dessert without turning on the oven.
- Layered Texture: The creamy pudding interspersed with the crunchy biscuits provides a satisfying mouthfeel in every bite.
Perfect Occasion: This Biscoff Mocha Pudding is ideal for casual gatherings, potluck dinners, or as a sweet treat after a family meal. It’s especially suitable for coffee and dessert lovers looking for a simple yet impressive dessert for any occasion.
Decoration Tips:
- Drizzle with Chocolate Sauce: Before serving, drizzle some chocolate sauce over the top for an extra touch of decadence.
- Garnish with Crushed Biscoff Biscuits: Sprinkle crushed biscuits over the top for added texture and to highlight the biscoff flavor.
- Add a Dollop of Whipped Cream: A dollop of dairy-free whipped cream can add a light, airy contrast to the dense pudding.
Ingredients:
- Pudding:
- 900g dairy-free milk
- 60g cornflour
- 270ml dairy-free double cream
- 180g caster sugar
- 20g instant coffee
- 30g cocoa powder
- Biscuits Layer:
- 36 biscoff biscuits
- 10g instant coffee
- 240ml hot water
- Topping:
- Biscoff spread (melted, preferably crunchy)
Directions:
- Prepare the Pudding:
- Mix cornflour with 225g of the milk until smooth. Set aside.
- In a saucepan, heat the remaining milk, cream, and sugar over medium heat until the sugar dissolves.
- Whisk in the coffee and cocoa powder.
- Add the cornflour mixture and stir on low heat until the pudding starts to thicken.
- Remove from heat and cover with clingfilm directly on the surface to prevent a skin from forming. Let cool to room temperature.
- Assemble the Biscuits:
- Dissolve the instant coffee in hot water.
- Briefly dunk each biscuit in the coffee mixture and arrange a layer of 12 biscuits in a 9-inch square baking dish.
- Spread one-third of the pudding over this layer.
- Repeat with two more layers of coffee-soaked biscuits and pudding.
- Chill and Finish:
- Allow the assembled pudding to set overnight in the refrigerator.
- Cover the top layer with melted biscoff spread.
- Chill briefly again to set the biscoff spread.
- Serve:
- Cut into squares and serve chilled, garnished as desired.
Enjoy this luscious Biscoff Mocha Pudding, a dessert that’s sure to become a new favorite for its delightful textures, ease of preparation, and exquisite flavors!
