Milk Chocolate-Banana Pudding
Updated May 23, 2023
Francesco Tonelli for The New York Times
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
5 ounces milk chocolate, finely chopped
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
Pinch salt
2 egg yolks
1 ½ cups whole milk
½ cup heavy cream, plus 1 cup whipped
1 teaspoon vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note)
Nutritional analysis per serving (6 to 8 servings)
36 grams carbs; 62 milligrams cholesterol; 290 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 2 grams fiber; 120 milligrams sodium; 5 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and ½ cup milk until smooth.
- Step 2
In a large saucepan over high heat, bring remaining 1 cup milk and ½ cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
- Step 3
Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
- Step 4
Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.
Nabisco Famous Chocolate Wafers work perfectly. If you can’t find them or want to paint the lily, try using chocolate sandwich cookies like Newman-O’s.
Private Notes
Comments
I used darker chocolate than called for and it knocked their socks off
This is a great base recipe for chocolate pudding! I skipped the bananas and cookies, added chipotle powder and cinnamon to the dry mixture and made a Mexican chocolate pudding. Delicious!
Delicious! I didn't have a sieve, and the pudding was fine -- I just kept stirring until there were no lumps.
Nabisco's wafers were apparently discontinued. So after frantically googling in the grocery aisle, I decided to go with Goya's Maria wafer cookies - $1.99 and they proved to be a great swap. Made the pudding with semisweet chocolate chips, which is what I had on hand. Also, this is such a foolproof basic pudding recipe. Delicious results!
Loved the consistency of the pudding and the taste. Next time I’ll add more bananas because we like bananas. Could not find a good cookie that I was happy with, , used a Dutch wafer type rectangular with layers of chocolate. May have to use Oreo tops next time. Portions were plenty since it’s rich and I was generous with the whipped cream. I served it in clear glasses - very nice presentation like your pictures Melissa
Melissa, I’d like to serve the banana pudding in glasses as you did How many, can I get 8 servings out of the recipe? It looks so great in the glasses