When I was younger, my cousins and I would have so much fun ransacking the kitchen, concocting wild and delicious dessert treats for ourselves (away from our parent’s watchful eyes, of course!). From chocolate syrup on digestive crackers, to DIY ice cream sandwiches, we tried it all.
This Chocolate Strawberry Pudding came about through a similar prompt – I was craving dessert, and didn’t have anything ready, so I pulled my favourite things together, and voila! It’s sinful, decadent, and absolutely delicious.
| Servings | 4 (makes 1 square 6”x6” glass dish) |
| Course | Desserts |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
Ingredients for the Chocolate Strawberry Pudding(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Chocolate sponge cake crumbled |
| 1 cup | Strawberries, cut into quarters |
| 1 tbsp | Caster sugar |
| 2 cups | Vanilla ice cream |
| 1 cup | Chocolate ganache |
| 1 tsp | Coffee powder mixed wit ½ cup water |
| Mint leaves for garnish | |
Instructions for the Chocolate Strawberry Pudding |
|
| 1. | Mix the coffee powder and water, and bring to a boil. Cool down completely and mix in with the chocolate ganache. The ganache consistency should be pourable. |
| 2. | In a glass dish crumble the chocolate cake. Pour half of the ganache over the crumbled cake. |
| 3. | Mix the strawberries and sugar, and keep aside for 10 minutes. Add half of the macerated strawberries over the cake. |
| 4. | Now add a layer of vanilla ice-cream over it. |
| 5. | Spread the remaining strawberries over the ice cream. Drizzle the remaining ganache over it. Refrigerate at least for 1 – 2 hours in the fridge (not freezer). Garnish with mint leaves and serve. |
