Ingredients
Equipment
Method
Instructions
- In a medium saucepan, combine the egg yolks, sugar, cornstarch, and a pinch of salt. Whisk together until smooth and pale. Gradually whisk in the whole milk until well combined.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 8-10 minutes.
- Once thickened, remove from heat and stir in the chopped milk chocolate and unsweetened chocolate until melted. Mix in the vanilla extract.
- Transfer pudding to a bowl, cover with plastic wrap pressed onto the surface, and cool to room temperature, then refrigerate until chilled, about 1-2 hours.
- In a mixing bowl, combine heavy whipping cream and 2 to 3 tablespoons sugar. Whip until soft peaks form.
- Layer vanilla wafer cookies, chilled chocolate pudding, and sliced bananas in a serving dish. Repeat layers and top with whipped cream.
Notes
- For a lighter dessert, reduce sugar in pudding and whipped cream.
- Experiment with dark chocolate for a richer flavor.
- Store leftovers in the fridge for up to 3 days, best consumed within two days.