After making that chocolate silk pie recently, I had some extra chocolate wafer cookies on hand. I decided to put them to use for a couple of these chocolate banana puddings.
Unlike classic banana pudding, where slices of bananas are layered with vanilla pudding and Nilla wafers, this one has chocolate pudding and those thin "Famous" chocolate wafer cookies.
I started by making a relatively simple chocolate pudding, using semi-sweet chocolate. Once the pudding's done, it's quick and easy to put the chocolate banana puddings together. I made two individual servings but feel free to double the recipe I've listed and layer it into an 8-inch serving dish to serve family-style.
In my case, I started by spooning a layer of pudding into a serving glass, followed by a layer of thinly sliced bananas, then the chocolate wafer cookies. I repeated the pattern one more time and topped it with a final spread of chocolate pudding. After that, I stored the chocolate banana puddings in the refrigerator overnight.
Before serving, I topped them with some freshly whipped cream and chocolate shavings. My oh my, they were delicious! I now know why these thin chocolate wafer cookies exist - they magically transform from crisp, dry cookies into soft, moist cake. What a great shortcut! And as I took a bite and sampled it, I kept thinking it reminded me of something - something very good. Then I realized...it was like our favorite banana bread with chocolate chips, which is a very good thing, indeed! So if any of these words trigger a happy response from you - chocolate, pudding, cake, banana, cool, creamy... - I highly recommend you give this one a try!
I started with Melissa Clark's milk chocolate banana pudding recipe from The New York Times and made a few tweaks. In essence, you need to start by making the chocolate pudding. You'll be done within 15 minutes and then you can assemble the rest very quickly.
I used these wide ice-cream bowls for my puddings but you can make them any size you like. Just spread each component (pudding, bananas, cookies) in a single layer and go for it. Where necessary, I broke the cookies to fit into the bowl. And I decided to make 2 layers, ending with a final layer of pudding on top. Somehow, just one layer didn't seem enough! That said, it depends somewhat on the serving container. If you use smaller, narrower serving glasses, for example, it would be perfectly lovely to have a single layer of: pudding, bananas, cookies, pudding.
I recommend letting the assembled chocolate banana puddings sit in the fridge overnight so that the cookies have ample time to thoroughly soften. You'll be rewarded with ultra-moist chocolate cake layers once the cookies have had the chance to absorb the moisture from the pudding and meld down.
I don't know which is better - "classic" banana pudding or this one. As a person who looks for and considers a chocolate version for nearly every dessert she encounters, I'd go for the chocolate. My somewhat less-biased husband just can't decide. Good thing we can make both and alternate!
Recipe:
Chocolate Banana Pudding
Adapted from The New York Times
- Makes 2 individual servings, depending on size -
2.5 ounces semisweet chocolate, finely chopped
1 1/2 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon cornstarch
Pinch of salt
1 egg yolk
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 large banana, thinly sliced
About 14 chocolate wafer cookies
For topping: 1/3 cup heavy cream, whipped with 1-2 teaspoons sugar; shaved chocolate or crushed chocolate wafer cookies
Place chocolate into a heatproof bowl. In another bowl, sift sugar, cocoa, cornstarch, and salt together; whisk in egg yolk and 1/4 cup of the milk until smooth.
In a saucepan over medium-high heat, bring remaining 1/2 cup milk and 1/4 cup heavy cream to a simmer. Pour over the chopped chocolate and whisk until smooth. Whisking constantly, pour the chocolate mixture into the egg mixture until completely incorporated.
Scrape the custard back into the saucepan and cook, over medium-low heat, until thickened, about 5-8 minutes. Do not let mixture simmer/get too hot; if necessary, take the pan off the heat and stir it a moment before returning it back to the stovetop. Strain pudding through a fine mesh sieve and stir in the vanilla extract.
To assemble, place a couple of spoonfuls of pudding into the bottom of your serving dish. Top with an even layer of bananas, then arrange a single layer of cookies on top (break cookies and nudge them in to fit, if needed). Repeat again, then top with a final layer of pudding. Cover with plastic wrap (I press it right onto the surface of the pudding) and chill overnight, or at least 3 hours.
When ready to serve, top with whipped cream and a sprinkle of chocolate shavings or crushed cookies.
In my case, I started by spooning a layer of pudding into a serving glass, followed by a layer of thinly sliced bananas, then the chocolate wafer cookies. I repeated the pattern one more time and topped it with a final spread of chocolate pudding. After that, I stored the chocolate banana puddings in the refrigerator overnight.
I started with Melissa Clark's milk chocolate banana pudding recipe from The New York Times and made a few tweaks. In essence, you need to start by making the chocolate pudding. You'll be done within 15 minutes and then you can assemble the rest very quickly.
Recipe:
Chocolate Banana Pudding
Adapted from The New York Times
- Makes 2 individual servings, depending on size -
2.5 ounces semisweet chocolate, finely chopped
1 1/2 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon cornstarch
Pinch of salt
1 egg yolk
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 large banana, thinly sliced
About 14 chocolate wafer cookies
For topping: 1/3 cup heavy cream, whipped with 1-2 teaspoons sugar; shaved chocolate or crushed chocolate wafer cookies
Place chocolate into a heatproof bowl. In another bowl, sift sugar, cocoa, cornstarch, and salt together; whisk in egg yolk and 1/4 cup of the milk until smooth.
In a saucepan over medium-high heat, bring remaining 1/2 cup milk and 1/4 cup heavy cream to a simmer. Pour over the chopped chocolate and whisk until smooth. Whisking constantly, pour the chocolate mixture into the egg mixture until completely incorporated.
Scrape the custard back into the saucepan and cook, over medium-low heat, until thickened, about 5-8 minutes. Do not let mixture simmer/get too hot; if necessary, take the pan off the heat and stir it a moment before returning it back to the stovetop. Strain pudding through a fine mesh sieve and stir in the vanilla extract.
To assemble, place a couple of spoonfuls of pudding into the bottom of your serving dish. Top with an even layer of bananas, then arrange a single layer of cookies on top (break cookies and nudge them in to fit, if needed). Repeat again, then top with a final layer of pudding. Cover with plastic wrap (I press it right onto the surface of the pudding) and chill overnight, or at least 3 hours.
When ready to serve, top with whipped cream and a sprinkle of chocolate shavings or crushed cookies.
