Ingredients with Measurements:
- 1 package of chocolate biscuits (200g)
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1/2 cup of mini marshmallows
Special equipment needed:
- 9x9 inch baking dish
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Crush the chocolate biscuits into small pieces and set aside.
3. In a mixing bowl, whisk together the milk, heavy cream, sugar, cocoa powder, and vanilla extract until well combined.
4. Add the crushed chocolate biscuits to the mixture and stir until the biscuits are coated with the chocolate mixture.
5. Pour the mixture into the baking dish and spread it evenly.
6. Sprinkle the mini marshmallows on top of the mixture.
7. Bake the pudding for 25-30 minutes or until the marshmallows are golden brown.
8. Remove the pudding from the oven and let it cool for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 45g
Protein: 5g
Sodium: 150mg
Sugar: 30g
Substitutions for ingredients:
- You can use any type of chocolate biscuits for this recipe.
- You can use regular-sized marshmallows instead of mini marshmallows.
Variations:
- You can add chopped nuts or chocolate chips to the mixture before baking.
- You can use different flavors of biscuits, such as vanilla or strawberry.
- You can substitute the cocoa powder with hot chocolate mix for a sweeter taste.
Tips and tricks:
- Make sure to crush the biscuits into small pieces to ensure even distribution of the chocolate mixture.
- Don't overbake the pudding, as the marshmallows can become too hard and chewy.
- Serve the pudding warm with a scoop of vanilla ice cream for an extra treat.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the microwave for 30 seconds to 1 minute or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Dust the top of the pudding with cocoa powder or powdered sugar for a decorative touch.
Garnishes:
- Top the pudding with whipped cream or chocolate shavings for an extra indulgent dessert.
Pairings:
- Serve the pudding with a cup of hot cocoa or coffee for a cozy winter treat.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, would pair well with this rich dessert.
Troubleshooting advice:
- If the marshmallows are not browning evenly, move the baking dish to a higher rack in the oven.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
Food history:
- Biscuit pudding is a classic Southern dessert that dates back to the 19th century. It was originally made with leftover biscuits and served as a frugal and comforting dessert.
Flavor profiles:
- This chocolate biscuit pudding is rich and chocolatey with a gooey marshmallow topping.
Serving suggestions:
- Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Chocolatey, Rich, Gooey