Thursday, April 28, 2011

Chocolate Mascarpone Mousse with Banana

6 ounces or 170 g bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped
1 1/6 cups chilled whipping cream (1 cup + 40 ml or 280 ml)
40 ml water
1/8 cup dark corn syrup
2 1/2 tablespoons dark rum
1/2 cup mascarpone cheese

Stir chocolate, 40 ml cream, 40 ml water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1/2 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.

Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)

Beat remaining 1/2 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.

Recipe is from


  1. on hindsight, i should have done it with 2 layers of banana ie. banana, mousse, banana, mousse. it tastes even better after it is rested outside the fridge for a couple of minutes ;)


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