Chocolate Banana Charlotte
Prep Time: 40 mins | Cook Time: 0 mins | Course: Dessert | Serves: 12
Bananas and ladyfingers in a banana liqueur and rum simple syrup, topped with a chocolate mousse and mounded with whipped cream and chocolate curls. think of a marriage of tiramisu and chocolate mousse. Inspired by Alice Medrich in her cookbook Cocolat Extraordinary Chocolate Desserts and The Ghirardelli Chocolate Cookbook for the chocolate mousse. I’ve included a note at the bottom for those who may be concerned about raw eggs in their area.
⅓ cup sugar
3 Tbsp hot/boiling water
3 Tbsp banana liqueur or banana cream liqueur
3 Tbsp rum
2 bananas
2 3-oz pkgs ladyfingers
Chocolate Mousse:
4 eggs, room temperature (*or see note below)
2 Tbsp sugar
¼ cup hot strong brewed coffee
12 oz dark chocolate chips
2 cups heavy cream
3 Tbsp banana liqueur
Whipped Cream:
½ cup heavy cream
3 Tbsp banana liqueur
Dark chocolate candy bar, grated or curls
Melt sugar in hot/boiling water and stir until translucent. Pour into a pie plate and stir in the banana liqueur and rum. Slice bananas in half, then into quarters lengthwise so you have 8 slices per banana. Lay them into the pie plate turning them so both sides are coated in the simple syrup. Let marinate for about 10 minutes. Dip ladyfingers in the simple syrup and line a springform pan along the bottom and then the sides. Place banana slices on top.
Whip eggs and sugar for 10 minutes in a stand mixer, they will be light and fluffy. Place chocolate chips in a mixing bowl and pour hot coffee on top. Allow to sit for 5 minutes, then stir until smooth. Fold ⅓ of the egg mixture into the chocolate mixture with a rubber scraper, taking care to not deflate the eggs. Repeat with a second edition and the final third. Whip the cream in a stand mixer to soft peaks. Slowly drizzle in the banana liqueur and whip to medium peaks. Fold gently into the chocolate mixture ⅓ at a time like the egg whites. Refrigerate for about 4 hours before serving, topping with whipped cream topping and chocolate curls before slicing.
Whip the cream to soft peaks and drizzle in the banana liqueur. Continue to whip to medium peaks. Mound over the mousse, and grate chocolate over the top or slice into curls with a vegetable peeler.
If you are concerned about raw eggs, you can place the mixer mixing bowl over a saucepan with a couple of inches of water (like a double boiler), and whisk the sugar and eggs together over medium-low heat until an insta-thermometer reaches 160* before whipping.
