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.
Chocolate Banana Charlotte
Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.
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Chocolate Banana Charlotte
Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.
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| Servings | Prep Time |
| 6people | 45minutes |
| Cook Time | Passive Time |
| 10minutes | 6hours |
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Ingredients
- 100gr. / 3.5 oz. Sugar
- 100gr. / 3.5 oz. Water
- 2 Bananas
- 50gr. / 1.8 oz. Sugar
- 30gr. / 0.7 oz. Butter
- 2tbsp rum
- 5 Eggs
- 25gr. / 0.9 oz. Sugar
- 150gr. / 5.3 oz. Dark chocolate
- 75gr. / 2.6 oz. Whipping cream 35%
- 35gr. / 1.2 oz. Sugar
- 15gr. / 0.5 oz. unsweetened Cocoa powder
- 45gr. / 1.6 oz. Whipping cream
- 50gr. / 1.8 oz. Dark chocolate
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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