Watch Cooking Channel

Drunkie Monkey (Banana Spiced Rum Pudding in a Dark Chocolate Shell)

Recipe courtesy Zac Young

Photo: Drunkie Monkey (Banana Spiced Rum Pudding in a Dark Chocolate Shell)

TOTAL TIME: 4 hr 55 min
Prep: 50 min
Inactive Prep: 4 hr
Cook: 5 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

PUDDING:
  • 3/4 cup/150g milk
  • 1/4 cup/50g dark spiced rum
  • 2 sheets gelatin, bloomed
  • 1 pound 8 ounces dark chocolate, such as Valrhona or Guittard (DO NOT USE CHIPS)
      WHIPPED CREME FRAICHE:
      • 6 ounces heavy cream
      • 3 ounces creme fraiche
      • Special equipment: 8 small water balloons, inflated
        recipe tools

          • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        For the pudding: Boil the milk and rum, add the bloomed gelatin, pour over the white chocolate and emulsify with a hand blender. Slowly stream in the cream and banana. Lay plastic wrap on top and let set in the fridge for 4 to 6 hours.

        Temper your chocolate: Place two-thirds of the chocolate in a microwave-safe bowl. Microwave on medium in 30 second intervals until fully melted, about 3 minutes. The temperature of the chocolate should be around 120 degrees F. Add remaining one-third of the chocolate and stir until fully incorporated. Keep stirring until the chocolate reaches 85 degrees F. You can test it by holding the chocolate covered spatula to your lower lip. When it no longer feels warm, the chocolate is ready. You can warm it SLIGHTLY, to 90 degrees F, to make it more fluid. This can be done by microwaving it in 2 second intervals. I am not joking - 2 seconds, no more! Keep the chocolate on a heating pad set to low if you are not going to use it for a while. Make sure the temperature stays between 85 and 90 degrees F. If it goes over, you will have to start the process again. And you DON'T want to do that.

        Dip the water balloons in the tempered dark chocolate. Swirl off the excess and let crystallize on a parchment paper-lined baking sheet.

        For the creme fraiche: Whip the heavy cream with the creme fraiche, powdered sugar and vanilla seeds to soft peaks.

        To assemble: Once hard, pop the balloons. Pipe in the pudding and top with whipped creme fraiche. Serve immediately or store in the fridge.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        or Sign Up to Review

        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        Tripping Out with Alie & Georgia
        Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

        Get Cooking Channel on your TV.

        Learn How