Milk Chocolate Banana IceBox Cake

15 ounces milk chocolate, chopped (I had 2 of those LARGE Hershey Bars with Almonds...which were 16 ounces, but oh well.)

5 large egg yolks

3 cups heavy cream

20 graham crackers

4-5 ripe bananas, sliced 

Garnish: whipped cream and chocolate shavings

Place chocolate in a heat-proof bowl.

Place yolks and a pinch of salt in another heat-proof bowl.

Bring cream to a simmer in a medium saucepan. (simmer, NOT boil)

Slowly pour cream into bowl with yolks, whisking constantly.

Return to saucepan over low heat.

Cook, stirring constantly, until mixture is thickened, about 8 minutes. (Mixture should not boil.)

Immediately strain through a fine sieve set over chocolate.

Stir until chocolate melts and is smooth. (Whisking works best.)

Refrigerate until thick, about 4 hours.

Line a 5-by-10-inch loaf pan with plastic wrap.

Spread 1 cup chocolate mixture evenly into bottom of loaf pan.

Top with a layer of 4 graham crackers, trimmed to fit.

Spread 1/2 cup chocolate over tops, and cover with some bananas.

Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.

Repeat with remaining chocolate, bananas, and graham crackers until the pan is filled.

Finish with graham crackers.

Cover with plastic wrap and refrigerate OVERNIGHT.

Uncover, and turn out onto a serving platter. 

Remove plastic wrap.

Garnish with whipped cream and chocolate shavings.

Cut into slices to serve. (Serves 8 to 10)

**NOTE**I didn't measure my layers of chocolate pudding exactly and didn't need all 20 graham crackers and only had one layer of bananas (about 2 whole bananas). I have presented the ingredients exactly as stated in the magazine, but you may need to alter them if you wing it like I did.