Wednesday, June 12, 2013

White Chocolate and Coconut Truffles / Magnolia Bakery’s Banana Cream Pudding (Recipe)

No dinner party would be complete without an indulgent dessert. Simple to make, these easy yet delectable dessert recipes will make the perfect end to a meal.

White Chocolate and Coconut Truffles

Paired nicely with coffee or tea, these white chocolate and coconut truffles are sure to be a crowd pleaser. They also add a pretty contrast to a plate of dark chocolate truffles.


180g white chocolate bits
½ cup cream
1 teaspoon vanilla extract
1 cup coconut flakes
1 cup desiccated coconut


1. In a heavy bottomed saucepan, combine white chocolate and cream.

2. On low heat, stir the mixture constantly until chocolate is melted and blended with the cream. This takes about 2 to 3 minutes.

3. Add the vanilla extract and remove from heat. Cool a bit.

4. Add the coconut and mix well.

5. Chill in the refrigerator for 45 to 60 minutes uncovered, or until the chocolate firms up enough to roll into balls.

6. Take 1 tablespoon full of the mixture and gently roll it into a ball with your palms. If the mixture is too soft to handle, add an extra ½ cup of coconut.

7. Roll the balls in desiccated coconut or coconut flakes. You can also use crushed nuts for a dry and delicious outer crumb.

8. Refrigerate until time to serve.

Yields: 20 truffles

Verdict: heavenly combination of chewy toasted coconut and creamy white chocolate ganache

Prep Time: 20 minutes
Chilling Time: 45-60 minutes

Rating: 9/10

Magnolia Bakery's Banana Cream Pudding 

Comfort foods come in all sizes – and some even come in mason jars! Sweet, creamy banana pudding just like Magnolia Bakery makes. Once you've made a dessert in a jar, all other desserts officially feel overrated!


1 (14-ounce) can sweetened condensed milk
1½ cups ice cold water
1 (4-ounce) package instant vanilla pudding mix
3 cups heavy cream
1 (12-ounce) box vanilla wafers
8 mason jars


1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute.

2. Add the pudding mix and beat well, about 2 minutes more.

3. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

4. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form.

5. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

6. To assemble the dessert, arrange one-third of the wafers to cover the bottom of the mason jar, overlapping if necessary, then one-third of the bananas and one-third of the pudding.

7. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding.

8. Cover with lids and allow to chill in the refrigerator for 4 hours before serving.

Yields: 8 servings in a regular size mason jar

Verdict: perfectly portioned, pleasing presentation and downright delicious!

Prep Time: 45 minutes
Chilling Time: 7-8 hours

Rating: 8.5/10

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