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Chocolate Mousse with Caramelized Bananas

Food Network Canada
Yields
8 servings

The chocolate mousse is quite loose before it’s chilled. Don’t worry because it will set up nicely in a cool place. Yield is 16 cookies (8 servings).Michael Fagan from Food & Drink magazine recommends serving the following with this dessert: Southbrook Farms Framboise or Grahams LBV Port 1996.

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ingredients

Pine Nut Cookie Cups

½
cup pine nuts, toasted
½
cup sugar
¼
cup all purpose flour
5
Tbsp unsalted butter, melted
2
large egg whites, beaten to blend
½
tsp vanilla extract

Mousse

5
oz bittersweet chocolate, chopped
1
Tbsp rum
1
cup whipping (35%) cream
½
cup mascarpone cheese, at room temperature

Caramelized Bananas

1
Tbsp butter
2
bananas, sliced crosswise
1
Tbsp brown sugar
1
Tbsp brandy
1
tsp lemon juice
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Finely grind toasted pine nuts with the sugar and flour in a food processor.

Step 4

Transfer to a medium bowl. Add butter, egg whites and vanilla and stir to combine.

Step 5

Drop three 1 tbsp. dollops batter onto prepared baking sheet leaving 5 inches between each.

Step 6

Spread each into a 4-inch round with the back of a spoon.

Step 7

Bake cookies until caramelized around the edges, about 8-10 minutes.

Step 8

Working quickly, remove cookies from baking sheet and drape each cookie over inverted 3/4-cup custard cup or ramekin to form shallow cups.

Step 9

Transfer cookies to rack to cool.

Step 10

Repeat with remaining batter.

Step 11

You should have about 16 cookie cups in total.

Step 12

Combine the chocolate, rum and 1/2 cup cream in a medium stainless steel bowl over a medium saucepan of barely simmering water.

Step 13

Heat, stirring occasionally, until melted.

Step 14

Remove from the heat and let cool slightly.

Step 15

In a stand mixer fitted with a whisk attachment, beat the mascarpone until soft and creamy.

Step 16

Stir in the remaining 1/2 cup cream with a rubber spatula to loosen.

Step 17

Fold the mascarpone mixture into the melted chocolate mixture.

Step 18

Cover and let sit in a cool place for about 30 minutes.

Step 19

In a medium nonstick skillet on medium-high heat, heat the butter and add the bananas.

Step 20

Saute for 1 to 2 minutes or until starting to brown.

Step 21

Add the brown sugar stir to coat the bananas.

Step 22

Continue sautéing the bananas for 1 to 2 minutes or until the sugar is caramelized.

Step 23

Add the brandy and cook for a few seconds.

Step 24

Sprinkle with the lemon juice and keep warm.

Step 25

Divide the caramelized bananas among the pine nut cookie cups.

Step 26

Top each with a dollop of chocolate mascarpone mousse.

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