| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Inactive: | 4 hr |
| Yield: | 8 servings |
Ingredients
- 3 cups whole milk
- 3 ounces good-quality milk chocolate, finely chopped
- 1-ounce unsweetened chocolate, finely chopped
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
- 4 large bananas, peeled and sliced 1/4-inch thick
- 2 cups sweetened whipped cream
- Milk chocolate shavings, for garnish
Instructions
- Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
- Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
- Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 520 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 48 g |
| Protein | 10 g |
| Cholesterol | 162 mg |
| Sodium | 304 mg |
Reviews
Amazingly delicious! This is special! Made my own chocolate wafers, and used a little less eggs yolks, it did not affect the outcome. I just regret not making it sooner!
Chocolate… banana… pudding… can I say more?
Wow! Incredibly delicious! Do give it enough time in fridge to soften the crunchy chocolate wafer cookies. I don’t know if the wafer cookie manufacturer downsized the box or not, but I found 1 (9-oz.) box was sufficient for my trifle bowl. It also seemed a perfect amount for the rest of the pudding and banana ratio.
My this a couple of time and it’s excellent! Had trouble finding chocolate wafer cookies though.
This is the best chocolate banana pudding I’ve ever tasted it is good for holidays and for New Year’s please try this recipe you’ll love it
I tried this recipe, but when I returned the mixture to the saucepan over medium-high heat and whisked until thickened, the mixture got very lumpy, to the point where I had to drain it through a sifter before layering my pudding (to prevent the lumps from getting into it). The pudding tasted fine in the end (folks at the party raved about it), but I had to throw out a lot of the lumpy parts, which reduced my final serving size. What did I do wrong? How can I prevent the lumps (which I presume came from the cornstarch) the next time I bake this?
Also, I do think 6 egg yolks sounds like a lot. Has anyone made this successfully with fewer egg yolks?
How many layers is this? I’m making it now but I’m not sure how to assemble it. Can anyone help?
My fiancé, a chocoholic, loves me MORE now that I made this recipe. I used his favorite–DARK chocolate !!! & replaced the milk with 1/2 skim & 1/2 Half & Half. I layered it up in a trifle bowl & added toasted sliced almonds to the chocolate shavings garnish! Thank you Bobby! You’re the bomb! :
I made this with out the chocolate and with a real vanilla bean, and it was fantastic! I also quartered one banana and thinly sliced it in into the pastry cream while it was still hot. So yummy! Must try. Next time I’ll make it with chocolate, we were having a rich dinner and I wanted a vanilla like dessert to pair with it.
to answer the questions abou WHY EGG YOLKS. really…..that is how you make pudding….that is all i can say…..