July 14, 2008
After weeks of pies, tarts and cobblers, TWD (thanks to Melissa's Kitchen) is finally chilling out with chocolate pudding. Now don't get me wrong, I love simple desserts and I never met a pudding I didn't like, but I couldn't stop myself from taking this recipe just a wee bit further. I'm no good at math but...pudding recipe + unused wedding present= Chocolate Banana Trifle!
I made the full recipe and let it chill for 2 hours- I wanted the pudding to be soft set but still easily spreadable in my trifle bowl. Then I layered it up with lady fingers soaked in creme de cacao, bananas, and whipped cream (also flavored with the creme de cacao), and finished it off with shaved chocolate.
Take your pudding to the next level!
Chocolate Banana Trifle
Dorie Greenspan's chocolate pudding
1-2 packages lady fingers
4 bananas thinly sliced
1 cup plus 1 tbsp creme de cacao
2 cups heavy whipping cream
4 tbsp powdered sugar
1-2 pieces of chocolate for garnish
Prepare the pudding and let chill for 2 hours.
Using a mixer with a whisk attachment, whip the heavy cream, powdered sugar and
creme de cacao until almost stiff.
Gently dip each lady finger in the creme de cacao and layer on the bottom on a trifle dish. Slowly pour over 1/3 of the chocolate pudding, then top with a sliced bananas. Next add a layer of whipped cream. In order to create defined layers, make sure you spread each layer to the edge of the trifle dish. Continue layering to the desired height, finishing your last layer with whipped cream and a dusting of grated chocolate.