Cocoa-coated biscuit crumbs form the base of these layered dessert cups. Two stovetop milk creams—one caramel, one chocolate—go above them. The ingredients are divided below to make the separate layers clear; no oven or gelatin is used.
Ingredients
Biscuit Base
- 130 g plain biscuits, crushed
- 3 tablespoons cocoa powder
Caramel Cream
- 250 ml milk
- 50 g sugar
- 1 tablespoon cornstarch
Chocolate Cream
- 250 ml milk
- 100 g sugar
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
How to Make Caramel and Chocolate Biscuit Cups
Make the crumb base
Mix the crushed biscuits with 3 tablespoons cocoa. Put about 2 tablespoons of crumbs in each serving glass, distributing the mixture among suitable cups.
Heat the caramel milk
Whisk 250 ml milk with 1 tablespoon cornstarch in a saucepan. Heat gently, stirring continuously until hot and starting to thicken.
Make the caramel cream
In a separate heavy saucepan, melt 50 g sugar over medium heat until amber. Remove from the heat and carefully add the hot milk mixture a little at a time; it can bubble and release steam. Return to low heat and stir until the caramel dissolves and the cream is smooth and thick. Spoon over the crumbs.
Cook the chocolate cream
Whisk the remaining 250 ml milk with 100 g sugar, 1 tablespoon cornstarch and 2 tablespoons cocoa in a saucepan. Cook while stirring until it thickens and the cornstarch is fully cooked.
Layer and chill
Spoon the chocolate cream over the caramel layer. Let the cups cool briefly, then refrigerate within 2 hours of cooking until fully chilled and set. Serve cold; add a little optional cocoa on top if desired.
Tips and Common Mistakes
- The totals are 500 ml milk, 150 g sugar, 2 tablespoons cornstarch and 5 tablespoons cocoa, divided across the layers.
- Dissolve cornstarch in cold milk before heating to reduce lumps.
- Use heat-safe cups if layering the creams while warm.
- Take care when adding liquid to hot caramel and add it gradually.
- The crumb base contains no butter, so expect loose crumbs rather than a firm pressed crust.
Storage and Make-Ahead Tips
Keep the covered cups refrigerated and use within 3–4 days. Make them ahead with enough time for the milk creams to chill fully. Freezing can alter the starch-thickened texture.
Frequently Asked Questions
Does no-bake mean there is no stovetop cooking?
No. Both creams are cooked in saucepans; no oven is used.
How is the cornstarch divided?
Use 1 tablespoon for the caramel cream and 1 tablespoon for the chocolate cream, making 2 tablespoons total.
Why are my creams lumpy?
Cornstarch can clump if added to hot liquid. Mix it into cold milk first and stir continuously while cooking.