Chocolate Mousse with Caramelized Bananas

Food Network Canada
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.



Pine Nut Cookie Cups

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


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

Caramelized Bananas

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


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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