Pudding-filled Biscuit Triangle

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 250 g tea biscuits (squarish ones are best)
• 1 (125 g) packet chocolate pudding mix
• 250 ml whipping cream
• 2 tablespoons icing sugar
• 3/4 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)

Recipe

• 1 put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
• 2 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.
• 3 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.
• 4 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.
• 5 note that you may have a little left over depending on how big the biscuits you used were.
• 6 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.
• 7 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.
• 8 then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
• 9 allow the cake to set in the freezer for at least 3 hours.