Banana mini mousse and chocolate cake
This banana mini mousse and its soft heart chocolate are simply exquisite. It is also very easy to prepare.
1. Peel the bananas and blend until a smooth puree. Add the cinnamon, 1 tablespoon of icing sugar and mix.
2. Beat the cold cream to a chantilly, incorporating 1 tablespoon of icing sugar and continue to whisk.
3. Mix gently the whipped cream and banana puree.
4. Beat the egg whites until stiff and add 2 teaspoons of icing sugar while whipping. Incorporate gently to the banana mixture.
5. Refrigerate for at least 1 hour. Just before serving, in the 12 slices of the chocolate cake, cut 12 heart shaped pieces using a cookie cutter. Set aside.
6. Crumble the remaining chocolate cake and spread in the bottom of the mini verrines. Cover with 1 tablespoon of the banana mousse. Finally, thread the chocolate heart with a small wooden skewer and place it on the verrine.
Photo credit: Sucré Salé
