There’s something special about turning an everyday biscuit into a show-stopping dessert, and no one does it quite like pastry chef Pooja Dhingra. This Le Cordon Bleu-trained dynamo opened India’s first French patisserie (called Le 15) before most of us learned how to pronounce “macaron.” She has authored books, judged reality shows (Masterchef India being one), and built an empire out of butter, ambition and sheer badassery, while making it look as effortless as dusting icing sugar.

A no-bake dessert that’s rich, chewy, and loaded with texture—this Rocky Road is all about mixing, setting, and letting the fridge do the rest.

Ingredients:

Steps:

1. Line an 8-inch square tin with parchment paper.

2. Melt both chocolates, butter, and syrup in a bowl over simmering water. Stir until smooth.

3. Add crushed biscuits, chopped biscuits, marshmallows, and nuts. Mix until coated.

4. Transfer to the tin, press down gently, and chill for 2 hours.

5. Cut into squares and serve chilled. Keeps up to a week in the fridge.

Soft, chocolatey, and coated in more chocolate... these brownie bombs are as fun to eat as they are to make.

For the Brownie Bombs:

For the Coating:

• Crushed Britannia Bourbon biscuits for garnish

Steps:

1. Preheat oven to 180°C. Mix dry ingredients.

2. Stir in melted butter, milk, and vanilla until combined. Fold in chopped biscuits.

3. Shape into balls and place on a lined tray. Bake for 10–12 minutes. Let cool.

4. Melt chocolate with oil. Dip each brownie ball, garnish with biscuit crumbs. Chill to set.

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