The ultimate chocolate & banana dessert



The ultimate chocolate & banana dessert! It's a dark chocolate mousse filled with caramelized banana, a chocolate galette with caramelized white chocolate and a hot chocolate sauce. This dessert will blow the mind of your guests. It's already beautiful without the chocolate sauce, but when your pour the hot sauce on top and the chocolate galette melts away it's really next level.



Caramelized white chocolate

200 grams

white chocolate

80 grams

milk

2 grams

salt

First spread the white chocolate on a silicon sheet and bake them at 160 degrees Celsius for around 20 minutes till golden brown. Once it’s golden transfer 120 grams into a blender and also add the milk and the salt. Keep the rest of the toasted white chocolate for the chocolate sauce. Now blender this till it’s completely smooth. After that put it in a piping bag.



Chocolate sauce

300 grams

double cream

150 grams

dark chocolate

40 grams

toasted white chocolate

Pour the double cream into a saucepan and bring this to a boil. Once it’s boiling turn of the heat and add the dark chocolate and the toasted white chocolate. Now mix this till it’s completely smooth and then keep it in your fridge for later.



The caramelized banana

2

bananas

70 grams

sugar

40 grams

butter

2 grams

salt

70 grams

double cream

Start by cleaning the bananas and cut them in half. Now transfer the sugar into a pan and caramelize this on a medium heat. Then add the banana’s flat side down together with the butter and the salt. Let this caramelize for 2 minutes. Now add the double cream and reduce this for another 2 minutes. Then transfer it into an oven dish and let it cool down in your fridge. After that mash it a little bit so it still has so texture.



The crispy spring roll leaves


Lay a couple of spring roll dough layers on your worktop and let this dry for 5 minutes. Then use a paper puncher to cut the spring roll dough into the desired shape. Now cut of the sides and repeat this process till you have used all the dough. Transfer the leaves into a tray and bake them at 160 degrees Celsius for 20 minutes. After baking add a touch of coloring powder and mix this till all leaves are covered.



The chocolate mousse

2 leaves or 3.3 grams

gelatin

100 grams

double cream

50 grams

ginger syrup

200 grams

dark chocolate

230 grams

double cream

Start by soaking the gelatin in some cold water. Then pour the 100 grams of double cream into a saucepan together with the ginger syrup. Bring this to a boil. Once it’s boiling turn of the heat and add your gelatin and the dark chocolate. Mix this well and then transfer it into a boil. Now pour the 230 grams of double cream into a bowl as well and whip this until it’s a yoghurt thickness. Then carefully mix the whipped cream with the chocolate ganache. Fold it together till it’s completely incorporated. Now pour it into a piping bag and fill your desired mold with the mousse. Tap the tray a couple of times and then let it set in your freezer.



The chocolate galette

100 grams

butter

100 grams

sugar

2 grams

salt

100 grams

almond powder

80 grams

flour

60 grams

melted dark chocolate

Start by mixing the butter with the sugar, the salt, the almond powder, the flour and the melted dark chocolate. Mix this till it’s a nice dough and then spread it on a silicon sheet. Bake it at 160 degrees for 25 minutes. Mix it every 5 minutes and then let it cool down completely. Then take some chocolate and melt it in a microwave or on a double boiler till it’s 45 degrees Celsius. After that mix in enough chocolate to cool it down till it’s 31 degrees Celsius. The process where doing right now is called tempering. There are different ways, but this is the easiest one. Once it’s tempered pour some on a plastic sheet and spread it. Now quickly sprinkle a thin layer of the crumble on top before it starts to set. Then use a big round cutter to cut the galette and then let the chocolate set out of the fridge for half an hour.



How to plate


First put your chocolate mousse on a plate and fill the middle with the caramelized banana. Let this defrost. Now transfer the chocolate galette on a tray and drizzle some of the caramelized white chocolate on top. Then put it on the chocolate mousse and decorate it with the crispy spring roll leaves. Meanwhile heat up your chocolate sauce on a low heat and when it’s hot transfer it into a saucier and pour a little bit of the sauce on the middle of the galette. Bon Appetit!