Ingredients
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Light, Dark Chocolate Mousse
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150 grams whole milk
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220 grams dark chocolate
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90 grams Egg Yolks
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200 grams whipped cream
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Banana Crème for (cup or glass)
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120 grams fresh banana
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150 grams Whole Eggs
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120 grams Caster Sugar
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30 grams lime juice
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150 grams unsalted butter
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Chocolate Streusel
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125 grams plain flour
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125 grams raw sugar
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90 grams almond meal
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125 grams Butter
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30 grams cocoa powder
Directions
I wanted to have a simple and efficient dessert, full of flavour. I have always been a fan of Banana and chocolate flavour, 3 different textures. It is honestly one of my favourite desserts.
Light, Dark Chocolate Mousse
- Boil the whole milk and pour on the chopped chocolate.
- Mix and add the egg yolk, cool down to 50*C, then gently fold through the whipped cream.
- Pipe in the glass and set in the fridge.
Banana Crème(for cup or glass)
- Puree the fresh banana put in a pot and warm up.
- Add the eggs and sugar to the banana and combine.
- Cook like a custard (to a boil) then add the lime juice.
- Once the mixture has cooled to around 50*C add the room temperature butter.
- Pour over the chocolate mousse, set in the fridge.
Chocolate Streusel
- Mix all ingredients into the room temperature butter.
- Place in a resting tray to and bake at 160*C. Once the chocolate streusel has cooled, crumble and add the to the pre-set glass’s to serve.
Finishing Touches
- Petillant Chiraz will be a Brillante combination with the dark chocolate mousse and distinct banana flavour
