This is not your average CBP aka Chocolate Biscuit Pudding. This Chocolate Mousse CBP is Miss Podi Hands’s idea. We made Nigella Lawson inspired instant chocolate mousse a few weeks back, and she suggested using the mousse as a filling for CBP.
So, here it is- our Boozy Chocolate Mousse CBP! We did tweak the mousse recipe though; we added dark rum, instant coffee and cocoa powder and used less chocolate and marshmallows. We also dipped our Marie biscuits in coffee and dark rum laced milk. The result is a pillowy, luscious CBP that is dark, decadent, boozy and positively sinful.
Ingredients for Mousse filling
- 100g Marshmallows
- 175g dark Chocolate
- 50g Butter
- 60ml Water
- 2tbsp Cocoa powder
- 1 tsp Instant coffee powder
- 250ml whipping or heavy Cream
- 175g dark Chocolate
- 50g Butter
- 60ml Water
- 2tbsp Cocoa powder
- 1 tsp Instant coffee powder
- 250ml whipping or heavy Cream
You'll also need 3 packs of Marie biscuits and milk (with optional instant coffee and liquor) to make your CBP.
To make the chocolate mousse:
Heat water, butter, cocoa powder and coffee in a pot on the stove.
Add marshmallows and allow to melt. Stir well so it doesn’t stick to the bottom of the pot and burn. Add chocolate chips and whisk on low heat till melted and there are no lumps. Allow this mixture to cool completely.
Whip cream until its fluffy with stiff peaks. Fold the whipped cream into the cooled chocolate marshmallow mix.
To assemble the CBP:Add marshmallows and allow to melt. Stir well so it doesn’t stick to the bottom of the pot and burn. Add chocolate chips and whisk on low heat till melted and there are no lumps. Allow this mixture to cool completely.
Whip cream until its fluffy with stiff peaks. Fold the whipped cream into the cooled chocolate marshmallow mix.
Mix 1 cup milk with 1/2 tsp instant coffee and a shot of dark rum (or any liquor of choice). Dip the biscuits in the milk, one at a time and create layers in your serving bowl by alternating the biscuits and chocolate mousse. Ideally there be at least 3 layers of each. To create a molded CBP like this, line a tin with cling film. Refrigerate for at least an hour, decorate with toppings of choice (we used melted chocolate, roasted cashew and white chocolate chips and more mouse on the sides) and serve. If you are making this dessert ahead of time, let it sit at room temperature for 15-20 minutes for the mousse to melt slightly before serving.
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