Chilled Mocha Puddings with Hazelnut Biscuit (Gluten Free)


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Chilled Mocha Puddings with Hazelnut Biscuit (Gluten Free)

For the Biscuits

Preheat oven to 140°C and line 2 baking trays with baking paper. Using an electric mixer, whisk eggs, sugar and vanilla until pale and thick. Fold in dry ingredients.
Sing a medium plain nozzle, pipe mixture into 24 fingers. Bake for 30 min. Cool on a wire rack.

For the Puddings

Place the cold milk into a mixing bowl. Sprinkle the Instant Chocolate Flavoured Pudding Mix into the milk. Using an electric mixer, beat on low speed for 2 min, scrape down the bowl and mix on high speed for a further 4 min until thick and smooth – Ensure there are no lumps or specks visible.
Pour mixture equally into 12 martini glasses. Refrigerate for 30 min.

To serve

Pipe a rosette of whipped cream on top of the pudding. Top with chocolate curls. Serve with two biscuits to the side of the cream.
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