Mocha Biscuit Pudding
This no-bake mocha biscuit pudding is a rich, creamy dessert layered with coffee-soaked biscuits and indulgent mocha cream. Perfect for coffee lovers and effortless to prepare ahead.
Ingredients
- 200 g digestive biscuits or tea biscuits
- 1 cup strong brewed coffee cooled
- 1 cup heavy cream
- ½ cup condensed milk
- ¼ cup cocoa powder
- 1 tablespoon instant coffee powder
- ½ teaspoon vanilla extract
- ½ cup dark chocolate melted
- Chocolate shavings or cocoa powder for topping
Instructions
- Brew 1 cup of strong coffee and let cool.
- Whisk heavy cream, condensed milk, cocoa powder, instant coffee, vanilla, and melted chocolate in a bowl until smooth.
- Dip biscuits in coffee for 2–3 seconds and layer them in a dish.
- Spread mocha cream over each layer. Repeat layers until all ingredients are used.
- Refrigerate for at least 4 hours (or overnight).
- Garnish with chocolate shavings or cocoa powder before serving.
Notes
- Use decaf coffee for a caffeine-free version.
- You can substitute digestive biscuits with graham crackers or Marie biscuits.
- For extra richness, add a splash of coffee liqueur to the brewed coffee (optional for adults).