Pudding-Filled Biscuit Triangle

Recipe by joanna_giselle
READY IN: 3hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g tea biscuits (squarish ones are best)
  • 1
    (125 g) packet chocolate pudding mix
  • 250
    ml whipping cream
  • 2
    tablespoons icing sugar
  • 34
    cup milk (to dip the biscuits)
  • 1
    tablespoon Kahlua (optional) or 1 tablespoon Baileys Irish Cream (optional)
  • 2
    cups milk
  • 250
    g dark chocolate couverture
  • sliced almonds (to decorate) or chocolate sprinkles (to decorate)
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DIRECTIONS

  • Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
  • Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
  • Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
  • Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
  • Note that you may have a little left over depending on how big the biscuits you used were.
  • Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
  • Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
  • Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
  • Allow the cake to set in the freezer for at least 3 hours.
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