This is a combination of biscuit come bread pudding but demands a lot of love for chocolate. You can use any kind of chocolate instead of Toblerone but I think this gives the best result. So let’s get started layer by layer….

Serves:
10-12


Cooking Time:
45 Min


Equipment:
Beater, Sauce Pan

Ingredients


For Biscuit Layer


  • Coffee Powder – 1 tsp
  • Hot Water – 3/4 Cups
  • Digestive Biscuit –  15-20 numbers

For Chocolate Custard


  • Milk – 2 Cups
  • Coco Powder – 1/4 Cups
  • Corn Flour – 1/4 Cups
  • Sugar – 1/4 Cups
  • Vanilla Essence – 1 tsp
  • Nutella – 2 tbsp

For Bread Layer


  • Milk – 3/4 Cup
  • Sugar – 1/4 Cup
  • Vanilla essence – 1 drop
  • Bread – 5-10 slices

For Cream Layer


  •  Whipping Powder – 2 sachet
  • Chilled Milk – 1 Cup
  • Fresh Cream – 250 ml
  • Condensed milk – 200 ml
  • Vanilla Essence – 1/2 tsp
  • Grated Toblerone dark chocolate – 1 Cup
  • Chopped nuts – 1/2 cup

For Topping


  • Grated Toblerone dark chocolate – 1 Cup
  • Chopped nuts – 1/2 Cup
  • Leftover cream to garnish

How to Cook!


 

First Layer

  • Add coffee powder in hot water and mix
  • Dip biscuit in coffee and spread in the pudding dish.
  • Combine together 1/2 cup of milk, 1/4 cup of cocoa powder and 1/4 cup of corn flour and keep it aside.
  • Boil 1 1/2 cups of milk and sugar.
  • Once the milk is boiled, add cocoa powder- cornflour mixture and add vanilla essence to this.
  • Take it from the flame and add Nutella to this and combine well.
  • Pour the custard over the biscuit layer

Second Layer

  • Combine together ¾ cup of milk, sugar and vanilla essence.
  • Dip our bread slices (with sides removed) to this and make a layer of the chocolate custard layer.
  • Take a chilled bowl and beat the whipping powder and milk until soft peaks are formed.
  • To this add fresh cream, condensed milk, and vanilla essence and combine well.
  • Add the Toblerone grated and chopped nuts to this and fold the mixture nicely.
  • Pour the mixture over the bread layer

Garnish with grated chocolate, nuts, and cream.
Refrigerate the dessert for minimum  3-4 hrs and enjoy

 


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