Pudding-Filled Biscuit Triangle

Directions

1. 1
   Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
2. 2
   Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
3. 3
   Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
4. 4
   Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
5. 5
   Note that you may have a little left over depending on how big the biscuits you used were.
6. 6
   Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
7. 7
   Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
8. 8
   Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
9. 9
   Allow the cake to set in the freezer for at least 3 hours.