- 2 cups heavy cream
- 5 tablespoons milk powder (divided)
- 6 ounces chopped chocolate
- 8 ounces crushed chocolate cookie crumbs
- 1/4 cup plus 1 tablespoon granulated sugar (divided)
- 9 tablespoons unsalted butter, melted, divided
- 3 medium bananas, sliced
- 1/4 cup cocoa powder
- 3 tablespoons cornstarch
- pinch salt
- 2 eggs
- 2 cups whole milk, divided
- 4 ounces bittersweet chocolate
- 1 teaspoon vanilla extract
Directions:
1. In saucepan, over medium heat, heat cream until simmering. Remove from heat and stir in 3 tablespoons milk powder and milk chocolate until melted. Transfer to container and refrigerate until chilled.
2. Preheat oven to 375F. In medium bowl, combine cookie crumbs, 1 tablespoon sugar and 7 tablespoons butter. Press into deep dish pie plate, line with foil, and fill with pie weights. Bake 10 to 15 minutes. Let cool and spread banana slices into crust.
3. In medium bowl, combine remaining 1/4 cup sugar, 2 tablespoons milk powder, cocoa, cornstarch and salt. Stir in eggs and 1/2 cup milk until smooth.
4. In seperate bowl over medium heat, heat remaining 1 1/2 cups milk to simmering. Whisk hot milk into egg mixture and then return entire mixture to saucepan. Continue to cook until
mixture comes to boil. Remove from heat.
5. Stir in bittersweet chocolate, vanilla and remaining 2 tablespoons butter until chocolate is melted. Pour over bananas and chill until set.
6. In mixer, whip milk chocolate whip cream. Spoon over chocolate pudding and serve.
