Tag Archives: chocolate desserts

Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

I think chocolate pudding was amongst one of the first things I learned how to cook. And by that, I definitely don’t mean the method below. I mean the Jell-O instant pudding stuff… like this. What I didn’t know then was how easy it is to make pudding from scratch. Pudding that is made up of ingredients I recognize, not stuff like tetrasodium pyrophosphate, artificial flavoring, and weird food colorings (who needs to food-color a brown-colored pudding?!). The taste of homemade pudding versus the stuff from a box is reason alone to make this dessert! It’s decadent, rich, not overly sweet but perfectly chocolatey.

The other day I was craving banana pudding (my mother-in-law is the queen of banana pudding making, by the way)… but I was also craving chocolate. So I thought, why not just smash-bang the two into one dessert?

Forbidden Rice Blog | Chocolate Banana Pudding

Chocolate Banana Pudding

Serves roughly 6-8 folks.


2 cups whole milk
1/2 cup sugar
1/3 cup unsweetened cocoa powder
4 teaspoons cornstarch
2 egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
15-18 chocolate wafer cookies *
3 medium sized ripe bananas, peeled, then halved and cut into thin layers
optional sweetened whipped cream

*I used these, but if you want to make homemade wafers, please feel free…

Forbidden Rice Blog | Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

Prepare the pudding: In a medium sized pot, whisk together the sugar, cocoa powder and cornstarch until well combined. Pour in the milk. Bring to a simmer, whisking over medium heat. Continue cooking over medium heat, whisking constantly, until the pudding thickens, about 5 to 10 minutes.

Add a couple tablespoons of the hot pudding mixture to your egg yolks, stirring constantly so you don’t end up with scrambled eggs… Pour the tempered egg yolks into the pudding. Whisk the pudding over low heat, also adding in the vanilla and salt until completely combined. Remove from the heat.

Forbidden Rice Blog | Chocolate Banana Pudding

Prepare the final dessert by layering five chocolate wafers in a 2-quart glass casserole bowl.

Forbidden Rice Blog | Chocolate Banana Pudding

Next, add 1/3 of the chocolate pudding, smoothing out the top. Add banana slices in a single layer, to cover the pudding, followed by an additional layer of chocolate wafers. Add another 1/3 of the pudding, followed by a layer of bananas, then cookies.

Forbidden Rice Blog | Chocolate Banana Pudding

Finally add the last 1/3 of pudding. Cover the bowl tightly and refrigerate for at least 2 hours (this will soften the cookies between layers). When you’re ready to serve the pudding, you can add a layer of whipped cream and crumbled chocolate wafers. Or you can serve as is, or topped simply with crumbled wafers.

Forbidden Rice Blog | Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

The Perfect Scoop by David Lebovitz: Chocolate Ice Cream


Last week I shared a recipe from David Lebovitz’s book, The Perfect Scoop, for vanilla ice cream. This week, I’m bringing you another recipe from the same book – chocolate ice cream. Since these two recipes were my first attempt at homemade ice cream, I decided to keep things pretty un-fancy as far as elaborate ingredient lists are concerned. I figure if I can get basics like chocolate and vanilla ice cream down, then adding things into them later will be an easy way to dress things up.

Much like the vanilla ice cream, this chocolate ice cream is straightforward. I suggest using high quality chocolate, as the flavor will shine through handsomely. The ice cream itself is decadently rich and a good quality chocolate simply steps up the intensity of the chocolate flavor in the final ice cream. I’ve started joking that my KitchenAid ice cream attachment was a bad decision gift request, because with its ease, throwing together homemade ice cream is simple and not at all time-consuming. I  suppose there are worse things that I could be making – or consuming…


Chocolate Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop

Yields approximately one quart of ice cream.

2 cups heavy cream
3 tablespoons unsweetened cocoa powder (this is what I used)
5 ounces bittersweet or semisweet chocolate, chopped (I used this dark chocolate)
2/3 cup sugar
pinch of salt
1 cup whole milk
5 large egg yolks
1/2 teaspoon vanilla extract

Warm half of the cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream. Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking. Remove from the heat and add your chopped chocolate, stirring until the mixture is smooth. Stir in the remaining cream, then pour the mixture into a large bowl (I prefer steel), being sure to scrape down the sides. Set a mesh strainer over the top of the bowl.Warm up the whole milk, sugar, and salt in the same pot you just used, over medium heat. In a separate bowl, whisk the egg yolks until creamy. Slowly pour the warmed milk into the egg yolks, stirring constantly. Scrape the egg/milk mixture back into the pot. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go. Continue cooking the custard until the the mixture has thickened enough to coat the back of your spoon or spatula.Pour the custard through the mesh strainer, into the chocolate cream mixture. Stir in the vanilla extract. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.When you are ready to churn the ice cream, remove the vanilla bean from the custard. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. The ice cream will not freeze hard in the machine, but reach a soft-serve consistency. You can serve it like this if you wish (it’s delicious) or scoop the mixture into a lidded container and allow it to harden in the freeze for 2 to 4 hours, for it to reach a scoop-able consistency.



Brown Butter Brownies with Salted Honey Caramels


I’m under the impression that some days require overindulgence, with allowance for that to be okay. I’m not always good about the second part of that. Other times, I’m very good at it. Regardless, let us come to the conclusion that this recipe was born out of one of those days.

I saw this recipe from Deb Perelman at Smitten Kitchen and immediately decided a version of this had to be made in my kitchen. Now. Next thought: oh man, those salted honey caramels I made in December would work nicely with a dark gooey brownie… Then, when it finally came time to experiment with throwing the ingredients together, I decided that if I used nutty flavored brown butter in the brownie batter, there’d be another layer of flavor and I couldn’t contain my excitement. Or soothe my arteries and insides, which were thinking this was all going to be overkill.

As I told my husband, these brownies aren’t for every day baking. They are indulgent. They are rich. They are really dang moist, chocolatey, and fulfill your sweet tooth cravings immediately. But those things are okay in moderation. I fully give you permission to run into your kitchen and make these as soon as you’re inclined. (Now?)

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