No-Bake Condensed Milk Dessert with Silk Chocolate

If something hefty like a cake seems too much when you're trying to make a sweet treat, sans an oven, then you should try these 3 condensed milk dessert with almonds and Silk chocolate perfect for entertaining, gifting or preparing a batch just for yourself to guiltily or not so guiltily indulge in. Whether you're craving a piece of fudge rich in chocolate, a silky smooth pudding, or tiny balls rich in chocolate and crunchy biscuits, this article is for you.

Quick Stovetop Silk Chocolate Pudding

Ingredients

• ½ cup Cadbury cocoa powder
• ⅓ cup cornstarch
• ½ tsp fine salt
• 4 cups whole milk
• 1 can sweetened condensed
• 6 ounces Cadbury Dairy Milk Silk chocolate, chopped
• 1 tsp vanilla extract
• For serving: whipped cream, almond flakes, for serving

Instructions

• Keep around 8-10 small cups, jars, or ramekins ready for the pudding, close to the stove.
• Take a medium, heavy saucepan, and add the Cadbury cocoa powder, cornstarch, and salt. Use a whisk and as you pour the milk, keep whisking to prevent lumps from forming. Once smooth, then add the sweetened condensed milk and whisk again.
• Place the saucepan on the stove, on medium heat, and stir frequently with a whisk or wooden spoon, preferably either.
• Once it comes to a low boil, scrape the pan to get all of the liquid, that might start to thicken at this stage. Once the pudding begins to hold shape and coats the whisk or spoon without falling thinly, it is done. This might take 5-7 minutes.
• Take off the pan from the heat, add the chocolate and vanilla extract and stir to mix.
• Transfer this pudding to a mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment. Use a hand mixer if you don't have a stand mixer. Beat on low speed until it cools down to room temperature.
• If you don’t have any mixers, you can just whisk the pudding until it's cooler. Both these steps will give your pudding a silky softness as it sets. Either step is optional.
• Pour the pudding into the prepared cups, jars or ramekins and if hot, let them cool down to room temperature.
• Cover the puddings with cling film or foil and refrigerate for at least 2-3 hours until firm with a dense but scoopable quality.
• Serve with fresh whipped cream and chocolate shavings if you have them at hand.

2. Silk Chocolate Biscuit Balls

Ingredients

• 3 cups digestive biscuits, crushed
• ¾ cup sweetened condensed milk
• ½ cup Cadbury Silk chocolate
• 4 tbsp Cadbury cocoa powder
• For topping: shredded coconut or crushed biscuits for topping (optional)

Instructions

1. Crush the biscuits into fine crumbs using a high-power blender or seal them in a Ziploc bag and crush with a rolling pin.
2. Break the chocolate into small pieces, and melt using the double boiler method, or in the microwave, stirring in between until smooth.
3. In the melted chocolate bowl, add the sweetened condensed milk, and cocoa powder. Mix with a spoon, spatula or whisk, until smooth.
4. Keep aside about 1/4 cup of the crushed biscuits for the topping, if you are going for it.
5. Add the remaining crushed biscuits into the chocolate mixture and mix to combine.
6. Refrigerate the chocolate-biscuit mixture for 30 minutes until firm enough to shape.
7. After 30 minutes, roll 1 tablespoon of mixture into balls. If sticky, lightly wet your hands.
8. Coat the balls in crushed biscuits, shredded coconut, or leave plain for a smooth finish.
9. Store in an airtight container in the fridge. Consume within 5-7 days.

3. 3-Ingredient Silk Chocolate Fudge

Ingredients

• 2 ½ cups Cadbury Dairy Milk Silk chocolate, chopped
• 1 ¼ cups condensed milk
• ⅓ cup almond slivers

Instructions

1. Line a 7-inch square pan with parchment paper, with ample overhanging the sides, to easily unmold the fudge once set.
2. Melt the chocolate using the double boiler method, over low heat or in the microwave. Make sure to stir frequently to avoid burning.
3. Pour the condensed milk into the chocolate bowl, and mix until you reach a thick cake batter like consistency.
4. Add the almond slivers here and mix.
5. Transfer the mixture into the prepared pan. Smoothen the top, add more slivered almonds on top if you wish and chill in the refrigerator for 3-4 hours.
6. Check if the fudge is set by touching its surface gently. It should feel hard and non sticky.
7. Once set, cut the fudge into squares using a hot knife and enjoy.