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.
Pine Nut Cookie Cups
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Finely grind toasted pine nuts with the sugar and flour in a food processor.
Transfer to a medium bowl. Add butter, egg whites and vanilla and stir to combine.
Drop three 1 tbsp. dollops batter onto prepared baking sheet leaving 5 inches between each.
Spread each into a 4-inch round with the back of a spoon.
Bake cookies until caramelized around the edges, about 8-10 minutes.
Working quickly, remove cookies from baking sheet and drape each cookie over inverted 3/4-cup custard cup or ramekin to form shallow cups.
Transfer cookies to rack to cool.
Repeat with remaining batter.
You should have about 16 cookie cups in total.
Combine the chocolate, rum and 1/2 cup cream in a medium stainless steel bowl over a medium saucepan of barely simmering water.
Heat, stirring occasionally, until melted.
Remove from the heat and let cool slightly.
In a stand mixer fitted with a whisk attachment, beat the mascarpone until soft and creamy.
Stir in the remaining 1/2 cup cream with a rubber spatula to loosen.
Fold the mascarpone mixture into the melted chocolate mixture.
Cover and let sit in a cool place for about 30 minutes.
In a medium nonstick skillet on medium-high heat, heat the butter and add the bananas.
Saute for 1 to 2 minutes or until starting to brown.
Add the brown sugar stir to coat the bananas.
Continue sautéing the bananas for 1 to 2 minutes or until the sugar is caramelized.
Add the brandy and cook for a few seconds.
Sprinkle with the lemon juice and keep warm.
Divide the caramelized bananas among the pine nut cookie cups.
Top each with a dollop of chocolate mascarpone mousse.