Ingredients

• 5 ounces milk chocolate, finely chopped
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• Pinch salt
• 2 egg yolks
• 1 1/2 cups whole milk
• 1/2 cup heavy cream, plus 1 cup whipped
• 1 teaspoon vanilla extract
• 2 large bananas, thinly sliced
• 14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).

1. Place chocolate in a bowl. In a separate large bowl, sift together
sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk
until smooth.

2. In a large saucepan over high heat, bring remaining 1 cup milk and
1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until
smooth. Whisking constantly, slowly pour hot chocolate mixture into
egg mixture until completely incorporated and cocoa is dissolved.

3. Return custard to saucepan. Cook, stirring constantly, over medium
heat, until thickened, about 10 minutes. Do not let mixture reach a
simmer. If custard begins to steam heavily, stir it, off the heat, a
moment before returning it to stove top. Strain through a fine-mesh
sieve. Stir in vanilla.

4. Spread several tablespoons pudding evenly into an 8-inch square pan
(or a glass bowl). Top with an even layer of bananas; arrange whole
cookies on top of bananas. Cover with remaining pudding. Top with
whipped cream and sprinkle with crushed cookies. Chill at least 3
hours or overnight before serving.

Yield: 6 to 8 servings.

Time: 45 minutes, plus chilling

Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t
find them or want to paint the lily, try using chocolate sandwich
cookies like Newman-O’s.