Dessert for a Special Event Chocolate Banana Charlotte
Create an impressive and decadent ending to your special evening when this delicious Chocolate Banana Charlotte is served.
Ingredients
- 100 gr. / 3.5 oz. Sugar
- 100 gr. / 3.5 oz. Water
- 2 Bananas
- 50 gr. / 1.8 oz. Sugar
- 30 gr. / 0.7 oz. Butter
- 2 tbsp rum
- 5 Eggs
- 25 gr. / 0.9 oz. Sugar
- 150 gr. / 5.3 oz. Dark chocolate
- 75 gr. / 2.6 oz. Whipping cream 35%
- 35 gr. / 1.2 oz. Sugar
- 15 gr. / 0.5 oz. unsweetened Cocoa powder
- 45 gr. / 1.6 oz. Whipping cream
- 50 gr. / 1.8 oz. Dark chocolate
Servings: people
Instructions
Chocolate Banana Charlotte
- Weigh all the ingredients and reserve separately
- Slice the banana.
- In a large frying pan, heat the butter until it starts changing color,
- Add the banana, cook 2 minutes, flip them over and add 35 gr sugar.
- Cook 1 minute, add the rum and flambé.
- Remove the banana and reserve in the fridge for later.
- Boil the water and and 100gr sugar.
- Keep aside.
Chocolate Mousse
- Whisk the egg white until firm, add 25 gr sugar.
- Melt 150 chocolate in a microwave or bain-marie.
- Add 75 gr whipping cream, mix well.
- Add the egg yolks and finally the egg white, slowly and delicately.
Assembly
- Use a mold for charlotte or metallic bowl lined with plastic film.
- Dip the ladyfingers one by one in the syrup and place along the side and bottom of your prepared mold or bowl side by side.
- Add some chocolate mousse until half full add the sliced banana, a little bit of chocolate mousse.
- Add a layer of ladyfinger over the mousse and fill up with the rest of the mousse. Finish with a layer of lady finger.
- Let cool down in the fridge 6 hours
Chocolate Sauce
- 1 hour before serving, warm 45 gr water, add sugar and cocoa powder.
- Mix well and let boil 30 seconds.
- Reserve.
- Boil the cream.
- Melt the chocolate and add the hot cream.
- Mix well and add the chocolate sauce.
- Let cool down.
- Un-mold the charlotte on a cooling rack.
- Pour some chocolate sauce and serve
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