Baileys Chocolate Banana Pudding Parfait
Baileys Chocolate Banana Pudding Parfait
Ingredients
For the Baileys Chocolate Sauce
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/4 cup Baileys Irish Cream Liqueur
- 1 tablespoon granulated sugar, optional
- 1/2 teaspoon vanilla extract
For the Vanilla Pudding
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Parfait Assembly
- 2 cups vanilla wafers, crushed or whole
- 3 ripe bananas, sliced into 1/4-inch rounds
- 1 1/2 cups heavy cream, for whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract, for whipped cream
Instructions
- 1
Prepare the Baileys Chocolate Sauce: In a small saucepan, combine the dark chocolate chips, 1/2 cup heavy cream, Baileys Irish Cream Liqueur, and optional granulated sugar. Heat over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract. Set aside to cool slightly, then transfer to a squeeze bottle or small bowl for drizzling.
⏱️ 8 min
- 2
Make the Vanilla Pudding: In a medium saucepan, whisk together the whole milk, 1/2 cup granulated sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Reduce heat to low. In a separate small bowl, whisk the egg yolks. Gradually temper the hot milk mixture into the egg yolks by slowly pouring a small amount of the hot mixture into the yolks while whisking vigorously. Then, pour the egg yolk mixture back into the saucepan with the remaining pudding. Cook for another 1-2 minutes, stirring constantly, until the pudding is very thick. Remove from heat and stir in the unsalted butter, 1 teaspoon vanilla extract, and salt until fully incorporated. Pour the pudding into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until thoroughly chilled.
⏱️ 15 min
- 3
Prepare the Whipped Cream: In a large mixing bowl, using an electric mixer, beat 1 1/2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 5 min
- 4
Assemble the Parfaits: Gather your clear serving glasses. Start by placing a layer of crushed vanilla wafers at the bottom of each glass. Follow with a layer of sliced bananas. Next, add a generous layer of the chilled vanilla pudding. Repeat the layers: vanilla wafers, bananas, and vanilla pudding. Finish with a large swirl of whipped cream on top of each parfait.
⏱️ 10 min
- 5
Chill and Serve: Drizzle the Baileys chocolate sauce generously over the whipped cream and down the sides of the glasses. For best results, refrigerate the parfaits for at least 30 minutes before serving to allow the flavors to meld and the wafers to soften slightly. Serve chilled.
⏱️ 105 min
Kitchen Tools
Nutrition Facts (per serving)
Baileys Chocolate Banana Pudding Parfait
Ingredients
For the Baileys Chocolate Sauce
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/4 cup Baileys Irish Cream Liqueur
- 1 tablespoon granulated sugar, optional
- 1/2 teaspoon vanilla extract
For the Vanilla Pudding
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Parfait Assembly
- 2 cups vanilla wafers, crushed or whole
- 3 ripe bananas, sliced into 1/4-inch rounds
- 1 1/2 cups heavy cream, for whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract, for whipped cream
Instructions
- 1
Prepare the Baileys Chocolate Sauce: In a small saucepan, combine the dark chocolate chips, 1/2 cup heavy cream, Baileys Irish Cream Liqueur, and optional granulated sugar. Heat over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract. Set aside to cool slightly, then transfer to a squeeze bottle or small bowl for drizzling.
⏱️ 8 min - 2
Make the Vanilla Pudding: In a medium saucepan, whisk together the whole milk, 1/2 cup granulated sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Reduce heat to low. In a separate small bowl, whisk the egg yolks. Gradually temper the hot milk mixture into the egg yolks by slowly pouring a small amount of the hot mixture into the yolks while whisking vigorously. Then, pour the egg yolk mixture back into the saucepan with the remaining pudding. Cook for another 1-2 minutes, stirring constantly, until the pudding is very thick. Remove from heat and stir in the unsalted butter, 1 teaspoon vanilla extract, and salt until fully incorporated. Pour the pudding into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until thoroughly chilled.
⏱️ 15 min - 3
Prepare the Whipped Cream: In a large mixing bowl, using an electric mixer, beat 1 1/2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 5 min - 4
Assemble the Parfaits: Gather your clear serving glasses. Start by placing a layer of crushed vanilla wafers at the bottom of each glass. Follow with a layer of sliced bananas. Next, add a generous layer of the chilled vanilla pudding. Repeat the layers: vanilla wafers, bananas, and vanilla pudding. Finish with a large swirl of whipped cream on top of each parfait.
⏱️ 10 min - 5
Chill and Serve: Drizzle the Baileys chocolate sauce generously over the whipped cream and down the sides of the glasses. For best results, refrigerate the parfaits for at least 30 minutes before serving to allow the flavors to meld and the wafers to soften slightly. Serve chilled.
⏱️ 105 min