"Cooking Isn't Rocket science" : Chocolate and Biscuit Pudding

Have to get some tricks on clicks , not very happy with this pic here....

Have won prize with this pudding for a cooking competition during my college days and also this was the first pudding I prepared for hubby after marriage but unfortunately Soccer man is not a fan of Chocolate.....WHAT ?? I thought everyone in the world loves chocolates.......
you know it takes time to get to know each other....
But it was not that hard to finish the dish as I crave for chocolates.

Ingredients

Milk - 4 cups
Cocoa Powder - 3 table spoon
Instant Coffee powder - 1/4 tsp (Optional)
Sugar - 3/4 cup (adjust according to your choice)
Gelatine - 3 table spoon
Biscuits /Crackers - 2 to 3 cups when powdered (Approx)
Butter - 3 table spoon melted
Shaved chocolate / Chocolate pieces for topping (Optional)

Method

* Powder the Biscuits (coarse powder) , mix it with the melted butter :( its important to melt as butter is used to set the base , if melted it combines well with the powder and helps it to set nicely.

Used Marie biscuits this time , but usually I make it with glucose biscuits

* Pat the powder nicely , keep it in the freezer and the base is ready.

* Mix the gelatin to 1 cup milk and keep aside.

* Boil the rest of the milk with sugar and cocoa added to it. The cocoa will not get mixed initially , when the milk gets warm , cocoa slowly gets dissolved. Do stir in between while keeping it in medium heat , add instant coffee powder(if using) once the cocoa is dissolved completely.

*When milk starts to boil , add the Gelatin soaked milk to this and stir till it bubble's up.

* Allow to cool to room temperature and pour this mixture on to the biscuit base slowly.

To make sure there isn't any lumps , strain this milk mixture before keeping it to set.

*Gently pour this cocoa milk mixture on to the powdered biscuit base. May use a spoon to reduce the thrust, as if poured with force the biscuit base gets dissolved in the milk.

Need to get that two layers visible.