Makes 6 (8x5 cm)
Base
95 g ................... Digestive biscuits, crushed
35 g ................... Salted butter, melted
Chocolate Ganache
40 g ................... Dark chocolate
55 g ................... Whipping cream
5 g ..................... Rice bran oil
Caramel and caramel mousse
1 tbsp ................. Water
100 g .................. Granulated sugar
100 g .................. Whipping cream (A)
80 g .................... Salted butter
2 ......................... Egg yolks
280 g .................. Whipping cream (B)
............................ Bananas, ripe but still firm
............................ Cocoa powder
Mix the crushed biscuits with melted butter.
Divide into 6 (8x5 cm) glasses, press lightly to level the top, and refrigerate until ready to use.
Put 1 tbsp of the water into a saucepan, and place over medium heat.
Meanwhile, warm the whipping cream (A) until boil.
When the sugar turns into amber, pour the hot whipping cream into the saucepan.
Stir to combine.
Remove from the heat, and pour the butter into the saucepan.
Stir to combine.
Reserve 65 g of the caramel.
Put egg yolks into the saucepan, stir to combine.
Pass a mixture through a sieve, and let it cool completely before using.
Warm the whipping cream until hot, pour the chocolate and oil into the whipping cream bowl.
Stir slowly until smooth, let it cool before using.
Pour 1 tbsp of the ganache into each glass, level it and refrigerate until ready to use.
Whip the whipping cream (B) until soft peaks formed.
Fold 1/3 of the whipped cream into the caramel bowl.
Then pour it back into the whipped cream bowl.
Fold to combine.
Cut the banana and place into the prepared glasses, and drizzle with reserved caramel.
Pipe the caramel mousse into the glasses.
Sprinkle the cocoa powder over the mousse, and refrigerate until set before serving.
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