Mocha Biscuit Pudding

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This Mocha Biscuit Pudding is rich, creamy, and packed with bold coffee and chocolate flavors—all layered between soft, coffee-soaked biscuits. It’s an easy, no-bake dessert that comes together in minutes and chills into a decadent treat.

Perfect for coffee lovers!

Let’s make it!

What You’ll Need

200g digestive biscuits (or any tea biscuits)
1 cup strong brewed coffee (cooled)
1 cup heavy cream
½ cup condensed milk
¼ cup cocoa powder
1 tbsp instant coffee powder
½ tsp vanilla extract
½ cup dark chocolate (melted)
Chocolate shavings or cocoa powder (for topping)

Pro Tips

Use strong coffee! A rich espresso or dark roast works best.
Want it extra chocolatey? Add more melted dark chocolate to the cream mixture.
For a firmer texture, let it chill overnight in the fridge.
Make it dairy-free! Use coconut cream and dairy-free chocolate.
Top with crushed nuts or whipped cream for extra indulgence.

Tools You’ll Need

Mixing bowl
Whisk
Shallow dish (for soaking biscuits)
Glass dish or serving cups

Instructions

Step 1: Brew & Cool the Coffee

Brew 1 cup of strong coffee and let it cool.

a small cup of freshly brewed coffee with steam rising, dark and rich in color, ready for cooling

Step 2: Make the Mocha Cream

In a mixing bowl, whisk heavy cream, condensed milk, cocoa powder, instant coffee, vanilla extract, and melted dark chocolate until smooth and creamy.

a glass mixing bowl filled with thick, velvety mocha cream, dark chocolate swirls blending into the mixture as a whisk stirs

Step 3: Dip the Biscuits in Coffee

Dip each biscuit into the cooled coffee for 2-3 seconds, just until softened.

a hand dipping a biscuit into a small dish of strong brewed coffee, the biscuit absorbing the liquid but still holding its shape

Step 4: Layer the Pudding

In a glass dish, start layering the coffee-soaked biscuits, followed by a generous spread of mocha cream. Repeat until all ingredients are used.

a glass dish with alternating layers of coffee-soaked biscuits and creamy mocha filling, each layer evenly spread with a spatula

Step 5: Chill the Pudding

Cover and refrigerate for at least 4 hours (or overnight for best results).

a covered glass dish filled with layered mocha biscuit pudding, ready to chill in the fridge.

Step 6: Garnish & Serve

Dust the top with cocoa powder, chocolate shavings, or extra coffee powder before serving.

a finished mocha biscuit pudding, dusted with cocoa powder and topped with delicate chocolate shavings

Leftovers & Storage

Store in the fridge for up to 3 days.
Best served cold, straight from the fridge!

Wrap-Up

And that’s it—your Mocha Biscuit Pudding is ready! It’s creamy, rich, and full of deep coffee and chocolate flavors, making it the perfect make-ahead dessert. Try it out, take a pic, and let me know how it turned out. Enjoy! ☕🍫🍪✨