No-Bake Chocolate Pudding Trifle
An elegant layered dessert combining velvety white cream with rich chocolate pudding, balanced by delicate tea biscuits. Perfect for those who crave something decadent without baking.
Ingredients
White Cream
- 590 g sweetened condensed milk
- 450 ml whole milk
- 1½ tablespoons cornstarch
- 300 g heavy cream
- 1 teaspoon vanilla extract optional
Chocolate Cream
- 300 ml whole milk
- 3 tablespoons 50% cocoa powder
- 1½ teaspoons cornstarch
- 150 g semisweet chocolate, chopped
- 150 g heavy cream
Assembly
- 180 g Maria biscuits or tea biscuits
- 150 ml whole milk for dipping the biscuits
For Decoration
- Chocolate shavings to taste
Instructions
Make the White Cream
- In a saucepan, combine the sweetened condensed milk, whole milk, and cornstarch.
- Mix thoroughly while the heat is still off, until the cornstarch has completely dissolved.
- Place the saucepan over medium heat and cook, stirring constantly.
- Once the mixture thickens into a smooth, consistent cream, cook for another 1–2 minutes, continuing to stir.
- Remove from the heat.
- Add the heavy cream and vanilla extract, if using.
- Mix until completely smooth and homogeneous. Set aside.
Make the Chocolate Cream
- In another saucepan, combine the whole milk, cocoa powder, and cornstarch.
- Mix well before turning on the heat.
- Cook over medium heat, stirring continuously.
- Once the mixture thickens, cook for approximately 1 more minute.
- Remove from the heat.
- Add the chopped semisweet chocolate.
- Stir until the chocolate has completely melted.
- Add the heavy cream and mix until smooth, glossy, and creamy.
Assemble the Trifle
- Spread a layer of the white cream over the bottom of a round 20 cm baking dish.
- Quickly dip the biscuits into the milk. Do not soak them too much.
- Arrange a layer of biscuits over the cream.
- Add another layer of white cream.
- Add another layer of biscuits.
- Spread a layer of chocolate cream over the biscuits.
- Add another layer of biscuits.
- Finish with the remaining chocolate cream.
- Decorate with chocolate shavings.
Chill
- Refrigerate for at least 4–6 hours.
- For firmer, creamier layers and a cleaner slice, refrigerate overnight.
- Before serving, remove from the refrigerator about 10 minutes beforehand so the cream becomes softer while still holding its shape.
Notes
For a lighter version, substitute heavy cream with whipped coconut cream. Gluten-free biscuits can be used to make this dessert gluten-free. Almond milk or oat milk can replace whole milk for a dairy-free alternative.