- 1 pint (16 oz) – heavy cream
- 1 cup – sugar
- 1 cup – lukewarm water
- 1/4-1/2 cup – cocoa powder
- 20-24 – pieces plain of Arrowroot biscuits
1 Add 1 tbsp of sugar to the cream.
2 Whip the cream with an electric egg beater until it becomes thick and stiff.
3 Mix cocoa, water and the remaining sugar together.
4 Dip 3-4 biscuits at a time in the cocoa mixture.
5 Keep turning with your fingers until the biscuits get a little soggy.
6 Arrange a layer of these biscuits (about 10-12) in a flat glass pudding dish.
7 Cover with a thick layer of whipped cream. Chill.