Directions
Prepare the Pudding:
In a medium saucepan, combine the cocoa powder, cornstarch, and sugar.
Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Once thickened, remove from heat and stir in the vanilla extract and dark chocolate (if using) until fully melted and combined.
Allow the pudding to cool slightly.
Layer the Biscuits and Pudding:
In a serving dish, spread a thin layer of chocolate pudding on the bottom.
Place a layer of biscuits over the pudding.
Repeat the layers, ending with a layer of chocolate pudding on top.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serve:
Before serving, garnish with whipped cream and chocolate shavings if desired.
Kitchen Equipment Needed
Medium saucepan
Whisk
Serving dish (8×8 inch works well)
Plastic wrap
Spatula
Tips and Variations
Flavor Variations: Add a teaspoon of instant coffee granules to the pudding mixture for a mocha twist. Alternatively, a few drops of peppermint extract can give the pudding a refreshing flavor.
Topping Ideas: Crushed nuts, fresh berries, or a drizzle of caramel sauce can elevate the dessert.
Biscuit Alternatives: Use graham crackers, ladyfingers, or even chocolate chip cookies for a different texture and taste.
Extra Richness: Stir in a tablespoon of butter into the pudding while it’s still hot for an even creamier texture.
How to Store Leftovers
Store any leftover Biscuit and Chocolate Pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. This dessert also holds up well in the freezer for up to a month; just make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Pairings
This pudding pairs beautifully with a cup of hot coffee or a glass of cold milk. For an adult twist, consider serving it with a glass of port or a rich red wine.

FAQ
Q: Can I make this dessert gluten-free?
A: Absolutely! Simply use gluten-free biscuits in place of regular ones. Ensure that all other ingredients are certified gluten-free as well.

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, soy milk, or any other plant-based milk. Keep in mind that the flavor and consistency may vary slightly.

Q: How can I prevent a skin from forming on the pudding?
A: To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding while it cools.

Q: Can I add other layers to the dessert?
A: Yes, layers of sliced bananas or strawberries can add a fruity element to the dessert. You can also add a layer of crushed nuts for extra crunch.

Call to Action
Did you enjoy this Biscuit and Chocolate Pudding recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips! Your support helps us bring more delightful dishes to your kitchen.

Directions
Prepare the Pudding:
In a medium saucepan, combine the cocoa powder, cornstarch, and sugar.
Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Once thickened, remove from heat and stir in the vanilla extract and dark chocolate (if using) until fully melted and combined.
Allow the pudding to cool slightly.
Layer the Biscuits and Pudding:
In a serving dish, spread a thin layer of chocolate pudding on the bottom.
Place a layer of biscuits over the pudding.
Repeat the layers, ending with a layer of chocolate pudding on top.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serve:
Before serving, garnish with whipped cream and chocolate shavings if desired.
Kitchen Equipment Needed
Medium saucepan
Whisk
Serving dish (8×8 inch works well)
Plastic wrap
Spatula
Tips and Variations
Flavor Variations: Add a teaspoon of instant coffee granules to the pudding mixture for a mocha twist. Alternatively, a few drops of peppermint extract can give the pudding a refreshing flavor.
Topping Ideas: Crushed nuts, fresh berries, or a drizzle of caramel sauce can elevate the dessert.
Biscuit Alternatives: Use graham crackers, ladyfingers, or even chocolate chip cookies for a different texture and taste.
Extra Richness: Stir in a tablespoon of butter into the pudding while it’s still hot for an even creamier texture.
How to Store Leftovers
Store any leftover Biscuit and Chocolate Pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. This dessert also holds up well in the freezer for up to a month; just make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Pairings
This pudding pairs beautifully with a cup of hot coffee or a glass of cold milk. For an adult twist, consider serving it with a glass of port or a rich red wine.

FAQ
Q: Can I make this dessert gluten-free?
A: Absolutely! Simply use gluten-free biscuits in place of regular ones. Ensure that all other ingredients are certified gluten-free as well.

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, soy milk, or any other plant-based milk. Keep in mind that the flavor and consistency may vary slightly.

Q: How can I prevent a skin from forming on the pudding?
A: To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding while it cools.

Q: Can I add other layers to the dessert?
A: Yes, layers of sliced bananas or strawberries can add a fruity element to the dessert. You can also add a layer of crushed nuts for extra crunch.

Call to Action
Did you enjoy this Biscuit and Chocolate Pudding recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips! Your support helps us bring more delightful dishes to your kitchen.

Directions
Prepare the Pudding:
In a medium saucepan, combine the cocoa powder, cornstarch, and sugar.
Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Once thickened, remove from heat and stir in the vanilla extract and dark chocolate (if using) until fully melted and combined.
Allow the pudding to cool slightly.
Layer the Biscuits and Pudding:
In a serving dish, spread a thin layer of chocolate pudding on the bottom.
Place a layer of biscuits over the pudding.
Repeat the layers, ending with a layer of chocolate pudding on top.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serve:
Before serving, garnish with whipped cream and chocolate shavings if desired.
Kitchen Equipment Needed
Medium saucepan
Whisk
Serving dish (8×8 inch works well)
Plastic wrap
Spatula
Tips and Variations
Flavor Variations: Add a teaspoon of instant coffee granules to the pudding mixture for a mocha twist. Alternatively, a few drops of peppermint extract can give the pudding a refreshing flavor.
Topping Ideas: Crushed nuts, fresh berries, or a drizzle of caramel sauce can elevate the dessert.
Biscuit Alternatives: Use graham crackers, ladyfingers, or even chocolate chip cookies for a different texture and taste.
Extra Richness: Stir in a tablespoon of butter into the pudding while it’s still hot for an even creamier texture.
How to Store Leftovers
Store any leftover Biscuit and Chocolate Pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. This dessert also holds up well in the freezer for up to a month; just make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Pairings
This pudding pairs beautifully with a cup of hot coffee or a glass of cold milk. For an adult twist, consider serving it with a glass of port or a rich red wine.

FAQ
Q: Can I make this dessert gluten-free?
A: Absolutely! Simply use gluten-free biscuits in place of regular ones. Ensure that all other ingredients are certified gluten-free as well.

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, soy milk, or any other plant-based milk. Keep in mind that the flavor and consistency may vary slightly.

Q: How can I prevent a skin from forming on the pudding?
A: To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding while it cools.

Q: Can I add other layers to the dessert?
A: Yes, layers of sliced bananas or strawberries can add a fruity element to the dessert. You can also add a layer of crushed nuts for extra crunch.

Call to Action
Did you enjoy this Biscuit and Chocolate Pudding recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips! Your support helps us bring more delightful dishes to your kitchen.