Rich and Gooey Chocolate Banana Pudding

In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.

In a large saucepan, combine milk, 1 cup heavy cream, 1/2 cup granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.

In a medium bowl set on top of a dampened towel, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar until pale yellow, smooth, and fluffy. Pour about 1/4 of the simmering milk mixture into the egg yolk mixture, whisking constantly, until smooth and combined.

Whisk egg mixture into milk mixture. Cook over medium heat, whisking constantly, until pastry cream begins to thicken, 2 to 3 minutes. Continue cooking, whisking constantly, until large bubbles form on the surface, 30 seconds to 1 minute. Remove from heat, and whisk in chocolate and butter until melted and smooth. Whisk in crème fraîche and vanilla until no streaks remain. Using a fine-mesh sieve, strain pastry cream into a clean, large heatproof bowl. Immediately place plastic wrap directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.

Set aside 12 of the wafers for garnish. When ready to assemble, whisk pastry cream until smooth. Using a flexible or offset spatula, cover bottom of a 3-quart trifle bowl with about 1 1/4 cups of chilled pastry cream. Top evenly with a 1/4 of wafers (about 18 wafers). Arrange about 1/4 of sliced bananas evenly over wafers. Repeat layering 3 more times. Top with remaining 1 1/4 cups pastry cream in an even layer; place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until wafers have softened and flavors have melded, at least 8 hours and up to 24.

When ready to serve, prepare the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip remaining 1 cup heavy cream and confectioners' sugar on medium speed until soft peaks form, 2 to 3 minutes. Remove plastic wrap from pudding, and top with whipped cream. Garnish with reserved vanilla wafers and shaved chocolate. Serve.