Ingredients

• For Layer 1
• 8 slices milk bread (6 if large)
• 1 tbsp - instant coffee
• 1 tbsp - drinking chocolate
• 1 tbsp - sugar (icing sugar)
• 3 tbsp - milk
• 1/4 tbsp - vanilla essence or cochineal
• For Layer 2
• 1/2 liter - vanilla ice cream
• 1 tbsp - gelatin crystals
• 1/2 cup - water
• 1 tbsp - curd
• 2 tbsp - sugar
• 1 tbsp - grated milk chocolate
• chocolate sauce (optional)

How to Make Choco Coffee Pudding

• Layer 1:
• Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
• Blend to get fine crumbs. Rinse a casserole with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.
• Layer 2:
• Take water in a thick crucible and sprinkle the sugar and gelatin over it. Leave undisturbed for 5-7 minutes. Warm over very low flame or over a hot griddle, stirring continuously till no crystals are left and water is clear. Beat ice cream over a tray of chilled water of ice cubes. Add curd, gelatin solution and stir, Keep stirring till thick and creamy.
• Pour over the bread layer.
• Allow to set in freezer and decorate with grated chocolate.
• Serve with chocolate sauce.