Use for best results ripe bananas , these are sweeter.
Individualize the dessert by adding other flavors. Try one of the following: orange peel or extract, vanilla extract, caramel extract, almond extract, espresso powder (or 1 tablespoon of instant coffee powder) or freshly grated ginger.
To make it less sweet, use 70% dark chocolate (or semi-sweet chocolate) instead of milk chocolate. If you like it sweeter, you can use white chocolate.
Do not heat the mixture too quickly, but work on medium heat. This will prevent the chocolate from becoming coated and the entire mixture separate.
Use one of your favorite cookies for the mousse brown. Oreos, vanilla wafers or shortbread are all well suited.
For more texture, you can sprinkle the chocolate banana mousse with chocolate flakes, fresh coconut or nuts before serving. Alternatively, you can add a dollop of freshly beaten cream.
How to store chocolate bananas mousse
Keep the chocolate banana mousse in the refrigerator for up to 3 days. If you prepare the vegan variant with avocado, it will last for two days (avocado can begin to become brown).
You can also freeze the mousse for up to 3 months. Just make sure to cover the casserole bodies well with plastic wrap.
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Ingredients
Milk
1 liter (4 cups)
egg yellow
2
Banana
2
Sugar
1 cup
flour
3 tablespoons
Strength
2 tablespoons
Cream
2 tablespoons
Milk chocolate
80g
Cocoa cookies
How to make chocolate banana mousse
Pour 2 egg yolks with 2 bananas and crush them.
Add sugar, flour, starch and milk.
Cook the mixture over medium heat until it starts to thicken. Add chocolate and cream.
In glass pour. Allow to cool for 2 hours.
Prepare cocoa cecificous crumbs and sprinkle with banana mousse.
Serve and enjoy!
