Chocolate Banana Dessert with Vanilla Ice Cream

Ingredients

• 50 g dark couverture chocolate
• 80 g bittersweet chocolate
• 100 ml milk
• 100 ml whipped cream
• 2 egg yolks
• 3 tbsp sugar
• 1 tsp Cornstarch
• 1 Banana
• 1 tbsp Lemon Juice
• 80 g nougat chocolate
• 120 ml whipped cream
• 1 tbsp powdered sugar
• 1 packet cream stabilizer
• 4 scoops vanilla ice cream

Instructions

1. 1.

   For the chocolate decoration, roughly chop the couverture and melt it over a hot, non-boiling water bath. Remove from heat, let cool slightly, place in a freezer bag and cut off a small corner. On parchment paper, spray desired shapes or ornaments and allow to dry.

2. 2.

   For the chocolate sauce, roughly chop the chocolate. Heat milk with cream in a saucepan, remove from heat, add chocolate and melt. In a bowl whisk egg yolks with sugar and cornstarch until creamy; gradually fold in the slightly cooled chocolate milk while stirring. Return everything to the pan and thicken over low heat (do not boil). Remove from heat and let cool.

3. 3.

   Peel the banana, slice thinly, mix with lemon juice, and line the rims of glasses with this mixture. Pour the chocolate sauce into the glasses and refrigerate for about an hour.

4. 4.

   Roughly chop the nougat chocolate.

5. 5.

   Whip the cream with powdered sugar and cream stabilizer until stiff.

6. 6.

   Fill the glasses with chopped nougat chocolate, top with whipped cream, and garnish each serving with a scoop of vanilla ice cream and a piece of chocolate decoration.