Chocolate Biscuit Pudding Glasses

 

Prep time: 15 minutes 

No baking/ or cooking!

Refrigerate for a minimum of 1 hour prior to serving. 

Ingredients: Makes 6 Dessert Glasses.

* 2 + 1/2cups Whipping cream 

* 2 Egg whites 

* 1/2cup Granulated Sugar 

* 1/2tsp Vanilla Extract 

* 20-30 Chocolate Biscuits (depending on size of biscuits you choose to use)

  

Directions:

1. Cut up the chocolate biscuits into small bite size pieces. You could also use a rolling pin and gently crush the biscuits, making sure not to crush them into too small a size. Set aside. 

2. In a stand mixer (whisk attachment) or with hand held mixer whip the whipping cream until soft peaks start to form. 

3. Using a separate bowl and whisk, whip the egg whites until they are frothy and peaks start to form. It is important the egg whites are whisked until soft peaks form. 

4. Add the vanilla and sugar into the whipping cream and continue to whisk until hard peaks form. Then gently fold in the egg whites, taking care not to release the air bubbles whisked into both the whipping cream and egg whites. 

5. Transfer the whipped cream mixture into a piping bag with a star tip. 

6. Line up the glasses on your work surface, and pipe a dollop of the cream into the bottom of each glass. Add in the crushed biscuits. Pipe more cream in. Add more biscuits and so on. You can end with the cream piped high, and using tongs or gently with your fingers, top each one with some cut pieces of the chocolate biscuit. 

7. Refrigerate for about 1 hour prior to serving. Best served, once left at room temperature for 5-10 minutes. 

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