Chocolate Covered Banana Pudding Stuffed Puffs

Looking for a fun, indulgent dessert that’s packed with flavor? These Chocolate Covered Banana Pudding Stuffed Puffs are a sweet, creamy treat that’s sure to satisfy your cravings!

Imagine a fluffy puff filled with creamy banana pudding and coated in rich, smooth chocolate. It’s the perfect combination of textures—soft, gooey, and chocolatey, with a delicious surprise inside.

These stuffed puffs are the ultimate dessert for anyone who loves banana pudding and chocolate. They’re fun to make and even more fun to eat, offering the perfect balance of sweetness and comfort.

Ready to create these decadent, chocolatey treats? Let’s get stuffing and dip these Chocolate Covered Banana Pudding Stuffed Puffs into a world of sweetness!

Why You’ll Love This Recipe

• Bakery Quality at Home: Each puff is a soft, golden shell filled with fresh banana pudding and coated in chocolate. It feels like something you’d buy, but you made it yourself.
• Fun to Make, Easy to Impress: The steps are surprisingly simple, and watching the puffs rise is always satisfying.
• Make Ahead Friendly: Both the pudding and the puffs can be made in advance, making it perfect for parties or prep days.
• Kid and Crowd Approved: Creamy, chocolatey, and banana-filled? There’s not a person I’ve met who didn’t want seconds.

What You Need to Know Before You Start

Prep Time: 35 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: About 2 hours (including cooling and dipping time)

Servings: Makes about 16–18 stuffed puffs. You can halve or double depending on how many you need.

Difficulty: Moderate. If you’re new to choux pastry, just follow the steps slowly—it’s very doable.

Required Kitchen Tools

• Medium saucepan
• Wooden spoon or silicone spatula
• Piping bag with round or star tip
• Whisk
• Hand mixer (optional, for pudding)
• Mixing bowls
• Fine mesh strainer (for pudding)
• Baking sheet
• Parchment paper
• Small saucepan (for melting chocolate)
• Cooling rack

Ingredients

For the Choux Pastry

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour
• 1/4 tsp salt
• 4 large eggs

For the Banana Pudding Filling

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/3 cup (35g) cornstarch
• 1/4 tsp salt
• 2 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 ripe banana, mashed smooth

For the Chocolate Coating

• 8 oz (225g) semi-sweet chocolate, chopped
• 1 tbsp coconut oil (optional, for glossy finish)

Variations for Banana Pudding Stuffed Puffs

• Add Crushed Nilla Wafers: Fold crushed vanilla wafers into the pudding before piping for that classic banana pudding vibe.
• Infuse the Cream: Steep the milk with a split vanilla bean or banana peel for 10 minutes before making the pudding for extra depth.
• Swap the Fruit: Try mashed strawberries or mango instead of banana for a fruity twist.
• Use White Chocolate: Dip the puffs in melted white chocolate for a sweeter, creamier coating.
• Top with Sea Salt or Nuts: Sprinkle sea salt, toasted coconut, or chopped nuts over the chocolate coating before it sets.

How to Make Chocolate Covered Banana Pudding Stuffed Puffs (Step-by-Step)

1. Make the Banana Pudding

1. In a saucepan, whisk together milk, sugar, cornstarch, salt, and egg yolks until smooth.
2. Place over medium heat, whisking constantly until thickened and bubbling (about 6–8 minutes).
3. Remove from heat. Stir in butter, vanilla, and mashed banana.
4. Strain through a fine sieve into a bowl. Cover with plastic wrap (pressing directly on the surface) and chill for at least 1 hour.

2. Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once. Stir vigorously until a dough forms and pulls away from the pan (about 2 minutes).
4. Transfer dough to a bowl and let it cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition, until the dough is smooth and pipeable.
6. Transfer to a piping bag fitted with a large round or star tip. Pipe 1.5-inch mounds onto the baking sheet, spaced about 2 inches apart.
7. Bake for 20–25 minutes or until puffed and golden. Let cool completely.

3. Fill the Puffs

1. Once puffs are cool, poke a small hole in the bottom with a skewer or knife.
2. Fill a clean piping bag with chilled banana pudding.
3. Gently pipe pudding into each puff until filled.

Coating with Chocolate

4. Dip in Chocolate

1. In a small saucepan or microwave-safe bowl, melt the chopped semi-sweet chocolate with coconut oil (if using) until smooth. Stir gently to avoid bubbles.
2. Holding each stuffed puff upside down, dip the top into the melted chocolate.
3. Let excess drip off, then place on a parchment-lined tray or wire rack.
4. Chill for 10–15 minutes or until the chocolate sets.

Serving and Decoration Ideas

• Serve Cold or Room Temp: These are best slightly chilled, so the pudding stays firm.
• Top with Garnish: Before the chocolate sets, sprinkle crushed wafers, sea salt, chopped nuts, or edible gold flakes for flair.
• Plate Like a Pro: Serve on a platter with banana slices and a drizzle of chocolate sauce.

How to Store Chocolate Covered Banana Pudding Stuffed Puffs

• Refrigerator: Store in an airtight container in the fridge for up to 3 days.
• Do Not Freeze: Freezing affects the pudding texture and can make the puffs soggy when thawed.
• Best Enjoyed Fresh: Make and eat within a day or two for ideal texture and flavor.

Tips and Tricks for Success

• Don’t Overfill: If the puffs crack or leak, you’re probably piping in too much pudding.
• Use Room Temp Eggs: For the choux pastry, this helps the dough come together better.
• Watch the Oven: Avoid opening the door early or the puffs may collapse.
• Let Chocolate Cool Slightly Before Dipping: If it’s too hot, it can melt the pastry or loosen the filling.

Nutrition

Serving Size	1 stuffed puff
Calories	~220 kcal
Carbohydrates	28g
Protein	4g
Fat	11g
Saturated Fat	6g
Cholesterol	65mg
Sodium	70mg
Sugar	14g
Fiber	1g

Note: Nutrition may vary depending on portion size and type of chocolate used.

FAQs

Can I make the puffs ahead of time?
Yes. Bake and store the unfilled puffs in an airtight container for 1 day. Fill before serving.

Can I use boxed banana pudding mix?
If you’re short on time, yes. But homemade has a richer, fresher taste.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off.

Why did my choux pastry deflate?
Most likely, the oven was opened too soon or they didn’t bake long enough to set.

Conclusion

This recipe is a little weekend project with a sweet payoff. You get the soft puff, the cool banana pudding, and the satisfying snap of chocolate in every bite. It’s a dessert that feels playful and polished at the same time—just the kind of thing I love sharing with friends and family.