So here it is! I combined the previously made coconut banana bread and chocolate pudding to make this super trifle! We had a Christmas party, and I brought this along. This trifle scores more points as a fun dessert than an elegant one.
Since there wasn’t any baking involved in this trifle (other than the banana bread), this is 0.5 of a bake, which means I’m on my 10th bake! Woohoo.
- Banana bread
- 2 barely ripe bananas, sliced
- Chocolate pudding (about 3 cups)
- 1/2 cup chocolate chips
- 1/2 cup toasted chopped pecans/walnuts
- Sweetened whipped cream and chocolate shavings/cocoa powder/raspberries for garnish
- Cut banana bread into bite-sized chunks; spread half of them over the bottom of a trifle bowl (or any deep glass serving bowl)
2. Cover with sliced bananas (pressing some against the glass), half of the chocolate pudding, chocolate chips, and pecans.
3. Top with remaining banana bread cubes and pudding.
4. Shake the bowl a little, so pudding spreads and oozes down between the layers.
5. Cover with plastic wrap, chill in fridge overnight.
6. Before serving, spoon/pipe whipped cream around the edge of bowl. Sprinkle with shaved chocolate and raspberries. Or instead of the shaved chocolate, dust a very small amount of cocoa powder on top.
(adapted from The Girl Can’t Cook)
This is part two (of three) of the surprise that will come later in the week. The first part was my coconut banana bread I made earlier.
Any guesses yet on what I will make with banana bread and this chocolate pudding?
Because I’m saving the pudding for a surprise later on, the second part of the method is for those who would like to serve the pudding itself as dessert. And because I didn’t bake the pudding this time, it counts as 0.5 of a bake.
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1 1/4 cup milk
- 1 cup whipping cream
- 3 eggs, lightly beaten
- 3 oz good quality, finely chopped, bittersweet chocolate
- 1/2 tsp vanilla extract
- pinch of salt
Method (part 1) :
- Combine sugar and cornstarch in a saucepan.
- Whisk together milk, cream, and eggs in a bowl. Pour this over the sugar, combine well.
- Stir in chopped chocolate
- Heat this mixture over medium-low heat. Whisk constantly, until pudding starts to thicken, and chocolate melted into the mixture.
- Whisk in the vanilla and salt
Method (part 2):
- Divide pudding between 4-6 small bowls, or 1 large bowl.
- Cover with plastic wrap, letting the plastic film sit right on the surface of the pudding – this prevents a skin from forming.
- Chill in fridge, until cold (up to 24 hours).
- If you want a firmer, baked chocolate pudding, divide the pudding into 4-6 small ovenproof ramekins. Set the ramekins in a pan filled with hot water. Bake at 350F, for 30 minutes.
- Allow pudding to cool in the water bath.
- Cover and chill.
(adapted from the Girl Can’t Cook)