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Main Dessert
Crush the Biscuits:
Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.
Prepare the Bananas:
Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.
Melt the Chocolate:
In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
Combine Biscuits and Bananas:
Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.
Pour the Melted Chocolate:
Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.
Chill the Dessert:
Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
Serve:
Once chilled, remove the dessert from the fridge, slice, and serve.
Bonus Almond Crust
Prepare the Almond Crust:
Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.
Fill Dessert Molds:
Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
Make the Ganache:
Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.
Top the Almond Crust:
Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.
Chill Again:
Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
Serve the Almond Crust:
Once chilled, remove the almond crust desserts from their molds and serve. These make an excellent bonus to complement the main banana chocolate dessert.
Cooking Tips
Choose Good Quality Chocolate:
The flavor of the chocolate is key in this recipe. Use high-quality chocolate for both the main dessert and the almond crust variation to get the best taste.
Add a Bit of Texture:
For added texture, consider mixing in a few chopped nuts or dried fruits, like raisins or cranberries, into the banana and biscuit mixture.
Alternative for Ganache:
If you prefer a lighter topping for the almond crust, you can simply drizzle some melted chocolate without the cream to make it less rich.
Cooling Time:
Ensure the dessert is properly chilled to get a firm texture. If it’s not firm enough after 30 minutes, leave it in the fridge for another 15-20 minutes.
Serving Ideas:
Serve the banana chocolate dessert with a dollop of whipped cream, or for a more indulgent treat, with a scoop of vanilla ice cream on the side.
Storage
Refrigeration: Store the banana chocolate dessert and the almond crust variation in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze these desserts for up to 1 month. When ready to serve, simply let them thaw in the fridge for a few hours or overnight.
Nutritional Facts (Per Serving, Approximate)
Calories: 320 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Sugar: 22g
Fiber: 4g
Sodium: 140mg
Note: Nutritional values may vary depending on the specific brands of ingredients used.
FAQs
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