Chocolate mousse with maple syrup & bananas

Chocolate mousse with maple syrup & bananas

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

It’s so simple, but mousse is still one of the desserts cooks can mess up. You won’t go far wrong if you don’t overwhip the cream, and don’t let the chocolate get too cold or too hot. Put whatever you like in the bottom of the ramekins – adding a bit of rum would turn it into a real after-dinner treat.

Ingredients

Quantity Ingredient
2 bananas
4 tablespoons maple syrup
200g dark chocolate, 70% cocoa solids
25g butter
150ml double cream
2 egg whites
50g white chocolate

Method

  1. Cut the bananas into small dice and place them in a bowl with the maple syrup. Stir well, then divide the bananas among 4 ramekins and set aside.
  2. Break the chocolate into pieces. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Allow to melt, then remove and leave to cool.
  3. In separate bowls, whip the cream to very soft peaks and whisk the egg whites to stiff peaks. Gently fold the whipped cream and egg whites together, then fold through the cooled chocolate.
  4. Divide the mixture among the 4 ramekins and grate the white chocolate over the top. Chill in the fridge, then serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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