Samoa Cookie Dessert
12 ounces of chocolate chips
whipped cream for garnish
1 ounce of butter
2 packages Jell-O banana cream instant pudding
2 cups cold milk (for instant pudding)
1 fresh banana
1 cup of toasted coconut flakes (toast coconut on cookie sheet in 350-degree oven for 10 minutes)
6 well-rinsed 9″ or 6″ balloons
1 sheet of parchment paper
Melt butter and chocolate in a double boiler, or melt chocolate in a microwave and add butter to melted chocolate, mix well and keep warm. Inflate the balloons to 4″ or 5″ diameter (the size of a large teacup). Place the parchment paper on a large cookie sheet. Place one balloon at a time into the melted chocolate, submerge the balloon bottom first until the chocolate is halfway up the sides, and place the bottom of the balloon on the parchment paper. The chocolate will adhere to the parchment paper, and the chocolate-dipped balloons should be allowed to cool in the refrigerator for an hour.
Prepare instant banana pudding per directions on the package while chocolate bowls set.
Once chocolate bowls are very firm, deflate the balloons. Trim the edges of the bowl. Take a Samoa cookie and dip one side into leftover melted chocolate. Lightly press the cookie into the side of the chocolate bowl for a handle, and let set again in refrigerator. Once it is firmly attached and cooled, dish the banana pudding into the chocolate cup. Garnish with toasted coconut flakes, whipped cream, and a slice of banana.
Recipe by Alex Dulaney, Alameda Bar & Grill, Louisville, KY
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